Chocolate cup with Pavesini

To prepare the chocolate cup with Pavesini, start with the creams. First chop the chocolate and set it aside. In a small saucepan pour the sugar 1 and the cornstarch 2, then add the vanilla extract 3.

Whisk 4, then gradually pour in the milk 5, continuing to whisk to combine all the ingredients and prevent lumps. When the mixture is smooth and homogeneous, place the saucepan over the heat and cook, stirring constantly with the whisk, until the cream has thickened 6.

Turn off the heat and transfer half of the cream into a small bowl 7, then cover with cling film, pressing it directly onto the surface. Add the dark chocolate to the remaining cream in the saucepan 8 and stir 9 until completely melted, obtaining a smooth, homogeneous cream.

Transfer this as well into a container 10 and cover with cling film 11. Let the creams cool to lukewarm, then put them in the refrigerator to chill and thicken, stirring occasionally. If you are in a hurry, you can place the creams in the freezer to speed up cooling, taking care they do not freeze. When both creams are cold, pour the cold heavy cream into a bowl, add the powdered sugar and whip with electric beaters until firm. Transfer the whipped cream into a piping bag fitted with a star tip and keep it in the refrigerator until ready to use. Prepare the soaking mixture: pour the milk into a low, wide container and add the sifted unsweetened cocoa powder 12.

Whisk until you obtain a homogeneous soaking mixture 13. Remove the creams from the refrigerator and stir them to make them smooth and creamy again. Take 4 dessert cups 3 1/8 in (8 cm) in diameter, each with a capacity of 200 ml (about 3/4 cup). Quickly dip 2 Pavesini in the milk-cocoa soaking mixture 14, then place them inside the cups 15. If they are too long you can trim them before dipping.

Cover with a layer of vanilla cream, spreading it evenly 16. Add a small handful of chocolate chips 17, then quickly dip another 3 Pavesini in the soaking mixture 18 and place them into the cups.

Make a layer of chocolate cream 19, level it with the back of a teaspoon 20 and add more chocolate chips 21.

Decorate with dollops of whipped cream using the piping bag 22, and dust with unsweetened cocoa powder 23. Finish by placing a Pavesino on the surface of each cup 34. Your chocolate cup with Pavesini is ready to be served!