👩🍳Preparation
1. Prepare the vanilla cream
In a saucepan, pour in the milk and cream, then add the sugar, cornstarch, and a pinch of salt.
Whisk thoroughly while the mixture is still cold to ensure the cornstarch is fully dissolved and the mixture is smooth, with no lumps.
Place the saucepan over medium heat and cook, stirring constantly with a whisk. The mixture will gradually thicken.
Once you have a thick, velvety cream, remove the saucepan from the heat. Add the vanilla extract and mix well.
2. Form the first layer
Immediately pour the vanilla cream into a serving dish or into individual small glasses.
Gently smooth the surface with a spatula.
Let it cool slightly for a few minutes, then place it in the refrigerator for about 1 hour, until the cream is firm enough.
3. Prepare the chocolate layer
Break the chocolate into pieces and place it in a bowl along with the butter.
Melt the mixture—either using a double boiler (bain-marie) or in the microwave—stirring regularly, until you have a perfectly smooth and glossy consistency.
Allow the chocolate to cool slightly before pouring it over the chilled cream.
4. Add the chocolate layer
Gently pour the melted chocolate over the first layer, spreading it out as you go.
Return the dessert to the refrigerator for 1 to 2 hours, until the top layer has set firmly.
Serve well chilled.
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