How to make
Gently melt the butter in a pot on low heat and add the grated chocolate. Stir vigorously with a wooden spoon to mix the components well. Remove the container from the heat and add the flour and cocoa and keep stirring. Add vanilla and sugar and continue stirring until you get a homogeneous mixture.
Gradually add the heated milk, beat and return it to the fire to boil. Put the pot in cold water and stir to cool the cream. Add the ground almonds, then the well beaten cream - stir gently and continuously. Pour the cream in small bowls and cool for an hour or two in the refrigerator.
Serve the cooled chocolate cream decorated with biscotti, grated chocolate or chocolate sprinkles.
