Put the cream, milk and the chocolate into a saucepan. Keep on low flame and stir, till the chocolate is completely melted and incorporated. Do not boil, only heat the mixture.

Meanwhile, in a bowl, blend the egg yolks, sugar, salt, cocoa powder and corn flour till nice and thick. The mixture will double and thicken when the whisks are lifted.

Pour half of the hot chocolate mixture while continuing to beat. This will ensure that the eggs blend well and do not get scrambled by the heat.

Pour back into the pan and blend again to incorporate. Keep it back on the simmering flame and cook while whisking constantly till thick. Switch off.

Divide into six small bowls and tap. Cover the top lightly to avoid skin from forming. Once it is at room temperature, transfer into the fridge and cool for a couple of hours till set.

Top with whipped cream and enjoy.