Break the chocolate into small pieces. Place in a bowl suitable for the steamer. Briefly whisk the remaining ingredients with the hand blender and then pour them into the bowl with the chocolate. Cover with cling film and place on the middle rail in the steamer for 30 minutes at 100 ° C.
Then mix the cream again with the hand blender. The cream is now still liquid and the chocolate is only now mixing with the milk-egg mixture. Now cover with foil again and refrigerate for a day.
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