Afterward, divide the cream into two parts: 2/3 for the white cream and 1/3 for the chocolate cream. Cover the white cream with plastic wrap pressed directly against the surface to prevent a skin from forming.

Finally, in the remaining cream (1/3), add the cocoa powder and mix well until fully incorporated.

Assembly:
First, take a container and add a scoop of the chocolate cream at the bottom. Then, fill the rest with the white cream, leaving some space at the top for the topping.

Repeat the process with the remaining containers, seal them with lids, and refrigerate to set.

For the Topping:
In a small pan, heat the plum syrup over low heat until it starts to boil and set it aside.

Next, in another pan, melt the sugar over low heat until it turns into a golden caramel. Then, add the plum syrup and let it boil until it forms a shiny, smooth caramel. If needed, add a bit of water to adjust the consistency. Finally, mix in the plums without the syrup and let it cool completely.

Final Steps:
Once the topping is cool, take the containers out of the refrigerator and pour the plum topping over each one, decorating with a whole plum.

To finish, refrigerate again until ready to serve.

And now, enjoy this delicious Christmas cream in a cup!