Egg yolk: 1 piece

Cream:160g

Chocolate:100g

White sugar: 25 grams

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Put the egg yolk, whipped cream and sugar into a pot and stir well.

Turn on a small fire until bubbles appear at the edge. Turn off the heat (keep stirring and don't overcook)

Pour in the chocolate and stir until the chocolate melts completely and becomes smooth (the chocolate should be 75% dark chocolate).

Pour into a bowl and refrigerate for 5 hours.

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Details can also be seen in pictures and words.