Just like when we temper chocolate, we will melt our chocolate over a double boiler. This is a slow operation, you don’t want to burn the chocolate. If you have a candy thermometer, let it reach 115F. Reserve.

In a pot, put a little bit of the milk with the cornstarch. Whisk until combined then add the remaining milk, sugar and cacao powder. Bring to a near boil whisking occasionally. Add the melted chocolate and stir until all are combined.

Serve with whipped cream and voila!