Ingredients

• 250 g milk
• 120 g dark chocolate
• 2 egg yolks
• 40 g sugar
• 20 g bitter cocoa
• 3 mandarins

For the creamy recipe with a tangerine feel, pick the milk in a saucepan with the zest of 2 mandarins (measure the quantity according to your taste and according to the intensity of the citrus scent); bring to a boil and remove the peel.
Mix the sugar with the cocoa in a separate bowl, then add the egg yolks, stirring well. Pour the boiling milk on the egg yolks, stir with a whisk, return to the heat and cook until the mixture has reached a creamy consistency.
Chop the dark chocolate
in a large bowl.
Remove the cream from the heat and pour it over the dark chocolate; blend with an immersion mixer to obtain a very smooth and shiny consistency. Let it cool, then put it to cool in the fridge for at least 3 hours. Collect the cream in a pastry bag with a smooth nozzle (diameter 1 cm) and spread it into bowls forming tufts. Decorated
with mandarin peel extracting them as seen below. To taste, complete with coarsely chopped dark chocolate.

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