Chocolate cream

For 4 to 6 glasses:

60 cl of milk
35 g cornstarch (cornflour)
60 g dark baking chocolate
20 g of sugar
Take 10 cl (about 60) of milk in a bowl and mix the flour. Book.

In a saucepan, pour the remaining milk, the chocolate into small pieces and sugar. Bring to a boil, stirring with a whisk. Remove from heat as soon boil and continue to stir until the chocolate is completely melted. Put on low heat and add the cornstarch dissolved as soon as the mixture shuddered. Boil 1 minute, still beating.

Pour the cream into the glasses. Let cool and then cover with plastic wrap and refrigerate at least 1 hour. Taste fresh.