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1
Finely chop the chocolate bar.
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2
Put all ingredients in a small pan and mix well.
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3
Mix continuously while heating and make sure not to leave lumps of corn starch.
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4
Heat until the mixture thickens and then simmer for another 2 to 3 minutes.
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5
Add the chopped chocolate and mix.
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6
The chocolate cream is ready.
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7
When combining the ingredients in the small pan, put the cornstarch in first and add milk a little at a time so that it doesn't become lumpy.
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8
When Step 1 has slightly cooled, cover tightly with plastic wrap and let it cool completely.
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9
The mixture will become firm and jello-like.
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10
The picture shows the cooled cream unwrapped.
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11
Mix Step 3 well using a whisk.
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12
If you mix well, it will be creamy and smooth.
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13
If there are lumps at this point, I recommend straining it.
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14
Pour Step 4 into cups.
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15
Chill in the refrigerator for the surface to harden.
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16
This is for when pouring the chocolate sauce on top.
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17
While chilling, make a chocolate sauce using the ingredients.
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18
Mix 2 tablespoons of heavy cream and rum.
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19
Microwave until the mixture is about to boil.
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20
Then break the chocolate and add it to the mixture.
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21
Mix well and melt the chocolate completely to make a smooth chocolate sauce.
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22
Take out the Step 3 cup from the refrigerator and pour on the chocolate sauce.
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23
Even out the surface and chill well in the refrigerator once again to let it completely harden, then it is done (chill in the refrigerator for a few hours).
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24
It would look pretty decorated with whipped cream or fruit.
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25
I used strawberries this time.
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26
The texture is creamy and rich.
