How to make
Heat the milk and butter over low heat - 180°F (80 degrees) and break the chocolate inside into equal pieces, so that each one can melt evenly at the same time.
Instead of white chocolate, they can both be dark - 50% cocoa. When the mixture becomes homogeneous, add the wine and beaten egg yolks and boil the mixture, while stirring constantly, without increasing the temperature of the stove, for about 12-15 minutes.
Add the finely chopped walnuts, (or ground in a blender) but they should not be blended into a smooth mixture. It's best if the pieces can be felt in the cream.
Stir and distribute it into cups and once it cools, refrigerate it, preferably overnight.
When distributed and even after it cools down, it will still be liquid in the cups - don't worry, because then it will set well in the fridge.
Garnish it with halves of walnuts and serve this incredibly delicious chocolate cream!
Enjoy!
