This is a very simple recipe: the only thing you must pay attention to, is the correct cooking time for the cream.

First of all take a pot with water, put the dark chocolate in a bowl and let it melt in the water bath, keeping the temperature of the water always hot but at a minimum heat. Do the same operation with your butter and leave it warm and liquid.

Start putting the milk and the fresh milk cream in a pot and let it warm up. Meanwhile take a bowl, add the 7 yolks, the sugar and the cornstarch and start working them in an energic way till they get soft and foamy: you can also use a kitchen robot if you have it. When the yolks have come to the perfect consistency add the cocoa power being careful to use a small sieve to prevent lumps.

While doing this operation be careful ‘cause the milk and the cream do not have to boil.

When yolks cream is ready, add it to the hot milk very slowly helping your self with a whip; keep on turning the cream on the heat till it gets “creamy” enough but not too thick.

At this point, turn the heat off, add the softened dark chocolate and the butter to the cream and keep on stirring till it get homogeneous and “shiny”.

This chocolate “delice” is ready now to be divided into portions and “run” to the fridge till it gets ready: you will need at least 4 hours. We personally love it also at room temperature, especially in winter. When it’s time to serve, add some coconut flakes to each portion and a bunch of currant together with powdered sugar.