For Chocolate Cream:

1. Heat the milk and the whipping cream in saucepan over a medium heat
2. Beat the egg yolks and the sugar together vigorously then pour the boiling cream into the beaten eggs.
3. Mix well then return the pan to low heat.
4. The cream will gradually thicken and cover the back of a spoon but it must not boil.
5. Pour the hot custard over the dark chocolate pieces and mix well.
6. Pour a bed of chocolate cream into the bottom of the serving glasses and put it in the fridge.

For Whipped Cream:

1. Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15 – 30 minutes (or longer).
2. Add whipping cream, powdered sugar, and vanilla extract to the chilled bowl of a standing mixer (or chilled mixing bowl).
3. Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
4. Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
5. Transfer the mixture to a piping bag to pipe onto your dessert.

Decoration Section:

1. Once the chocolate cream is cool and firm, plant the Pocky Chocolate sticks in the glasses.
2. Fill in the piping bag with whipped cream and fill in the glasses two-thirds full. 

Inspired by: Ribbon and Circus