Frozen Meringue Shells with Chocolate Cream

Melt the milk and vanilla extract in a saucepan

Bring to almost a boil, then remove from heat and let sit for 10 minutes

In a separate bowl, whisk together the sugar, cocoa powder, and cornstarch

Add 1 tablespoon of water to obtain a paste

Gradually add the melted milk mixture, whisking well

Pour the mixture into a clean saucepan and cook over medium heat, stirring constantly, until it comes to a boil

In a separate bowl, beat the egg yolks until they are light and fluffy

Gradually add the cooked chocolate mixture to the egg yolks, beating well

Remove from heat and let cool, stirring frequently, until thickened

If too thick, add milk

The consistency should be that of a thick cream, but still pourable

Cover and refrigerate or freeze for at least 2 hours

To serve, divide the chocolate cream into 6 portions

Quickly cut the frozen meringue shells into slices and place one in each portion

Garnish with rasps of chocolate, 6 times.