For 4 people, you need:

• half a litre of cream
• 4 egg yolks
• 100g of sugar
• 25g of dark chocolate
• 1 small packet of vanillin
• 1 small glass of rum.

Beat the egg yolks together with the sugar, until you have a smooth cream, then add the vanillin. Place the cream with the chocolate which has been broken into small pieces, over heat and leave to simmer very gently (the cream should not boil), then, when the chocolate has melted, add the cream  and lastly, the half glass of rum. Serve in a cup with Valdostana tegole.

A recommended wine to accompany it would be the Chambave Muscat, served at 10 C°.