Ingredients
For the Cream Layer
2 cups milk
1 cup heavy cream
1/2 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons powdered milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter
For the Chocolate Layer
1 1/2 cups milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
100 g dark or semi-sweet chocolate, chopped
1 tablespoon butter
Instructions
- Make the Cream Layer
In a saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and powdered milk until smooth.
Place over medium heat and stir continuously until the mixture thickens.
Once thick and creamy, remove from the heat and stir in the vanilla extract and butter. - Pour and Chill
Pour the cream mixture into a serving dish or individual cups.
Smooth the top and let it cool for about 10 to 15 minutes, then place it in the refrigerator while you prepare the chocolate layer. - Make the Chocolate Layer
In another saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and cocoa powder.
Cook over medium heat, stirring constantly, until the mixture begins to thicken.
Remove from the heat and add the chopped chocolate and butter. Stir until smooth and glossy. - Add the Chocolate Layer
Let the chocolate mixture cool slightly for 5 minutes.
Gently pour it over the chilled cream layer. Smooth the top with a spoon or spatula. - Chill Until Set
Refrigerate for at least 4 hours, or until fully set and firm enough to slice or spoon.
Serving
Serve cold. For a prettier finish, you can top it with:
chocolate shavings
cocoa dust
whipped cream
Notes
Stir constantly while cooking to avoid lumps.
Let the first layer cool slightly before adding the chocolate layer so the layers stay separate.
For a firmer texture, chill overnight.
Yield
6 servings
Prep Time
15 minutes
Chill Time
4 hours
Total Time
4 hours 15 minutes