Mix the sugar, corn starch and COCOA POWDER.
Boil the milk with the cream and pour a small amount onto the sugar mixture. Use a whisk to mix vigorously. Boil for 1 minute.
Pour one-third of the mixture onto the chopped Alpaco 66% chocolate and beat.
Once you have poured all the mixture onto the chocolate, mix, then place in the refrigerator.
Once it has cooled, pour the cream into small pots (approx. 25g per pot).