How to make
Beat the eggs along with the sugar well.
Add the melted chocolate to the milk and add both products to the eggs.
Add the vanilla and stir again.
Put the whole mixture on the stove over low heat and boil the chocolate cream for about 10 minutes, by stirring at all times.
Pour the gluten-free cream into small bowls and leave them to cool.
When almost cooled, put them in the refrigerator for about 2 hours.
