Ingredients:
– 1 package of rosen bark
Cream:
– 750 ml of milk
– 200 g of sugar
– 1 vanilla sugar
– a little rum
– 125 g of cooking chocolate
– 40 g of cocoa powder
– 45 g of cream
– 125 g of butter
Glaze:
– 80 g of butter
– 100 g of cooking chocolate
– a few drops of oil
Preparation:
Note: if you have some egg yolk to use, now is the right time because you can add it to the cream (I added 2).
Boil 600 ml of milk with sugar, vanilla sugar and rum. In the meantime, in a bowl, mix the rest of the milk, cocoa, thickener and, if you have an egg yolk that needs to be used. Make sure there are no lumps.
Remove the milk from the stove and pour in the mixture. Return to low heat and stir until the cream thickens. Remove from the heat and immediately add the broken chocolate and then the butter. Mix until you get a nice and smooth cream.
Spread the warm cream on the crusts (approximately 3 tablespoons of cream go on each crust). Do not smear the last crust with cream, we will cover it with glaze after a few hours.
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