x 4 persons
Preparation and cooking time: 10 minutes.
Then in the fridge for 4 hours.
1/2 litre of milk
4 egg yolks
100 grams of dark chocolate (75%)
75 grams of sugar
3 sheets of gelatine (as for aspic)

Put the gelatine leaves in a bowl of cold water to soften.
Wet the Buddino molds and position them upside down in the glasses

Whisk the egg yolks with a bit of milk.
Melt the chocolate by “bain marie” with a bit of milk.
Bring to a boil the rest of the milk with the sugar, add the melted chocolate.
Away from the heat, add the egg yolks, never stop stirring.
Back on the heat let it thicken, BUT do not let it boil.
Take away from the heat, quickly add the moistened gelatine leaves after having squeezed them well, stir and fill the Buddino molds.
Let cool. Put in the fridge for at least 4 hours.

Before serving slightly squeeze the sides to help them come out on the plate, if they "resist" help them around the sides with a knife and they slide out perfectly.

Serve them on a rasberry coulis or on a bed of rose petals or on a vanilla custard cream covered in red fruits