Bring 200 grams of cream to a boil. Melt the chocolate bar in the boiling cream while stirring. Season with chilli from the mill to the desired heat. Then let the cream cool and put in the refrigerator for about 10 hours.
Before consumption, whip 200 ml cream until stiff, leave a little cream to decorate and fold into the cream. Fill into bowls, decorate with whipped cream and chill for another hour.
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