Cream Chocolate

Directions

Whisk half of the sugar with the egg yolks and vanilla until the eggs become fluffy. Meanwhile, heat the cream and milk along with the remaining sugar in a saucepan, but do not stir it. When the milk is warm but not boiling, gradually incorporate the egg mixture, stirring quickly until it thickens slightly. Add the melted chocolate couverture, which has been melted using a double boiler. Stir until the mixture becomes smooth and uniform.