Delicious Chocolate Cream with CREMIO

Grate the chocolate and mix it with 200 g of CREMIO whipping crèmе and most of the milk. Add the sugar and heat over low heat until the chocolate melts.
Dissolve the cornstarch and flour in the remaining milk, then pour it into the chocolate mixture while stirring continuously. Cook for 10 minutes, stirring constantly.
Pour the ready cream into cups and let it cool, then refrigerate for 2 hours.
Whip the remaining CREMIO pastry crèmе with powdered sugar. Transfer it to a piping bag and decorate the cream with piped rosettes on top.