85 g flour
60 g sugar (brown sugar for us)
80 g dark chocolate
15 g butter
18 g plain cocoa
850 ml milk (+/- 50 ml)
In a medium saucepan, combine the flour and sugar. Homogenize and gradually pour in the milk. Stir well with a metal whisk. This will prevent the formation of lumps. But even if there are some, it doesn’t matter.
Heat the mixture. Whether it is on high or medium heat, you have to stir constantly. As the milk heats up, the cream thickens. At this point, add the butter, cocoa and chocolate. Again, mix well. When the cream has thickened, it is possible to pour in a little more milk, depending on the preferred consistency.
Off the heat, aerate the cream with the hand mixer for about 5 minutes. I do this every time, otherwise the cream doesn’t get so fluffy. In addition, this eliminates lumps, in case there were any.
Finally, distribute the chocolate cream in small bowls or jars. I use glass yogurt jars (of 125 g) and get 9 desserts. Serve at room temperature.