Chocolate Cream

With a whisk, beat the egg yolks, sugar, and salt in a bowl

Heat the milk in a medium saucepan until it reaches the boiling point (when bubbles appear around the pan)

Add the milk to the egg yolk mixture and mix well

Place the mixture in a saucepan and cook over medium heat, stirring for 3 minutes or until the cream thickens and covers the back of a spoon

Remove from heat, add the chocolate and vanilla extract, and mix until smooth and uniform

Divide into ramekins or cups with capacity for 3/4 cup

Cover and refrigerate for one day to the next

Garnish with hortelä leaves

Serve in 4 portions.