|3 pc.||egg yolk|
|1 tsp.||vanilla sugar|
|1 tbsp.||corn starch|
1. Pour the milk into a pan. Break chocolate into pieces and add it. Slowly heat and occasionally stir until the chocolate has melted.
2. In the meantime, beat the egg yolks, sugar and vanilla sugar until light-coloured and creamy. Then sift the corn starch over it and stir it in.
3. Bring the chocolate milk to a boil and while stirring constantly, pour in the egg cream. Mix everything well and briefly bring to a boil again until the chocolate cream thickens. Afterwards, remove it from the stove and pour it into a bowl in order to prevent it from sticking to the pan base. Put some cling film over the chocolate cream to avoid the formation of a "skin" while it cools down.
4. Whip the cream and serve together with the chocolate cream.