ingredients

75 cl of semi-skimmed milk
40 g of bitter cocoa
150 g of sugar
6 egg yolks
50 g of flour
25 g of Maïzena
40 g 1 butter

Steps

Step 1

Put the cocoa in a saucepan. Gradually add the milk while whisking. Heat to the first broth, whisk.

2nd step

Beat sugar and egg yolks in a bowl. Add flour and Maïzena. Gradually pour the hot cocoa milk while whisking. Heat in saucepan over medium heat, whisking continuously. Let boil for 5-10 s, remove from heat, add the chopped butter, turn to melt.

Step 3

Pour into a nice dish, pass the butter on the surface to prevent it from crusting, let cool.

tips

Spread on a pie shell and cover with raspberries.

A trick from Stephan . Do not let the cream boil too long to keep its thick consistency.

Adeline's ideas . Because I like the bitter taste of dark chocolate, I corse the cream by putting 70 g of cocoa instead of 40 g, and only 120 g of sugar. It's up to you to vary these quantities according to your own taste!