The Pandoro (Lukewarm) Is Enhanced With The Chocolate Cream
300 ml whipping cream
200 g dark chocolate 70%
200 g whole milk
150 g caster sugar
24 g cornstarch
6 egg yolks
Cut coarsely the dark chocolate; if you prefer a more mild flavor and round, you can replace the dark chocolate with the milk chocolate, increasing the dose to 250g. Collect and chocolate and then cut into a large bowl and keep it aside until the next time you
Heat in a saucepan the milk and cream together, on medium fire, without ever coming to a boil; in the meantime, in a bowl, work it with a whisk by hand the egg yolks with the sugar and the starch sifted. Work without incorporating air, but only to obtain a homogeneous mixture
Pour the hot liquid onto the mixture of eggs, continuing to mix with the whisk in order to facilitate the dissolution of the sugar, and bring to cooking, over a moderate heat, until you reach the simmer; continue cooking, stirring constantly with a spatula, for a minute. Pour the cream thus obtained, the still hot on the chocolate, previously chopped, and let it dissolve a minute, before mixing with the spatula until obtain a smooth cream and homogeneous.
Cover with plastic wrap to food contact, to prevent the formation of a skin on the surface, and store at room temperature if the consumption takes place within three hours, otherwise in the fridge. Serve with the pandoro, preferably stiepidito.