Form of chocolate with vanilla cream

Grease 4 ramekins with butter

Line the bottoms of the ramekins with parchment paper. Reserve

In a double boiler, melt the chocolate and butter over hot water

Stir well until smooth

Remove from heat and let cool

Beat the egg yolks with sugar and vanilla extract until light and fluffy

Add the liqueur and heavy cream

Beat until thickened

Add the melted chocolate and mix well

In a small bowl, dissolve the gelatin in water over low heat

Remove from heat and let cool

Add to the chocolate mixture and mix well

When starting to thicken, add the almonds

Mix and pour into prepared ramekins

Refrigerate, covered with plastic wrap, for one day to set

For the cream: warm the heavy cream with vanilla bean over low heat

Beat the sugar and egg yolks until smooth

Gradually add the warmed heavy cream, beating until thickened slightly

Pour into a saucepan and cook over low heat, stirring constantly, until just simmering

Let cool, covered with plastic wrap (to prevent skin from forming) and remove the vanilla bean

To serve: unmold in individual plates and surround with a dollop of cream

Decorate with chocolate shavings and almonds

Serve 4 portions

Obs.: The point of boiling is identified when small bubbles appear on the surface of the cream near the edge of the saucepan.