Di:
Tritare il cioccolato finemente con un coltello o con l’aiuto di un mixer.
In un pentolino sufficientemente capiente mischiare bene latte, zucchero, amido di mais. Porre il pentolino su un fuoco medio-alto e portare a leggera ebollizione per circa 10 min fino a che il composto non si addensa.
Abbassare il fuoco, aggiungere il cioccolato e continuare a mischiare fino ad ottenere una crema omogenea.
Versare la cioccolata in 4 bicchieri e lasciare raffreddare, riporre in frigorifero per almeno un’ora.
Servire con della panna montata e guarnire con dei riccioli di cioccolato.
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