In a large saucepan, thoroughly combine pudding mix and gelatine. Stir in milk
until smooth, add chocolate. Bring to boiling over medium heat, stirring constantly
until chocolate is melted and mixture is smooth, about 3 minutes.
Remove from heat. Stir in vanilla extract.
Pour into a bowl; refrigerate covered until cold, about 1 hour.
In a small bowl, beat 1 cup cream until stiff. Beat in 1/4 cup confectioners'
sugar until blended; chill.
Cut each chocolate roll crosswise into 4 slices. Cover slices with a damp paper towel.
To assemble, use scraper and fold whipped cream into pudding mixture. Pour 1
1/2 cups chocolate cream layer to top, with rows of chocolate roll slices. Then
top with the remaining chocolate cream.
Refrigerate, covered until well chilled, several hours or overnight.
Before serving, beat remaining 1 cup cream with remaining confectioners'