Chocolate cream

Chocolate cream with pepperoncino, flower of salt and Leccino olive oil

Ingredients for 6 people:
150 g VIVIANI dark chocolate 70%
½ liters of milk
2 egg yolks
30 g starch
115 g sugar
1 tbs butter
4 peperoncino peppers (preferably a different color)
Fleur de sel (flower of salt) by Nin Salt Works
Olive oil leccino

Melt the dark chocolate. Keep in warm to remain liquid until you prepare the rest. In half a liter of milk, add sugar. Place on low heat and stir occasionally. Meanwhile, whisk two egg yolks. Whisk starch with 1 dl of cold milk. Be sure to dissolve any lumps. Then stir in the egg yolk. When the milk is close to its boiling temperature (do not let it boil!), add 1.5 dl of hot milk with sugar to the mixture of  egg yolk and starch, stirring constantly.
Everything else combine with the rest of the milk and stir over low heat until the mixture thickens. When thickened, remove from the heat and add chocolate stirring constantly until the mixture becomes compact. Add one tablespoon of butter, stir well and pour equal portions in a ceramic bowl. Cover with wrap and leave at the room temperature. Chop fresh hot peppers and sprinkle the cream when cooled. Add one tablespoon of olive oil.
Before serving, add a pinch of flower salt (not too much). The last step must be done right before serving so the salt would not melt.