Chocolate Pastry Cream (Crema al cioccolato)  

Ingredients
900 ml (30 fl. oz.) Whole milk

200 gr. (7.05 oz.) Refined sugar

180 gr. (6.35 oz.) 70% Cocoa dark chocolate drops

100 gr. (3.52 oz.) Butter

100 ml. (3.4 fl. oz) Cream

60 gr. (2.11 oz.) Corn starch

50 gr. (1.76 oz.) Bitter cocoa powder

15 Egg yolks 250 ml. (8.45 fl. oz.)

½ Vanilla pod

Garnish
Cornflakes
Some sliced strawberries
Half meringue

VIDEO RECIPE
Chocolate Pastry Cream(Crema al cioccolato)

Pour the egg yolks into a large bowl, add sugar, whisk well to make sure the sugar is fully mixed, add bitter cocoa powder, cornstarch and whisk well all ingredients.
Pour the milk into a large saucepan, add cream, scrape out the seeds, put them into the saucepan, add Vanilla pod, stir well to dissolve the seeds, and let it brew for a couple of minutes.
Now low the heat and remove Vanilla pod, pour 2 ladles of hot milk into the bowl, stir well, pour the chocolate batter into the saucepan, and stir continuously.
When air bubbles begin to rise, remove the pan from the heat, add chocolate drops, stir, finally add butter and stir again
Spread the chocolate cream on a salver and cover with plastic wrap, let it cool to room temperature, and put into the fridge for some hours.
Once chocolate cream has cooled down, remove from fridge
Put some corn flakes into the bottom of a glass, add chocolate cream, some sliced strawberries, a layer of corn flakes, top with chocolate cream, garnish with a little chocolate decoration, and half meringue.