This recipe comes from my mother-in-law’s mother Lina. She also liked to flavour the chocolate with vanilla and cinnamon. It is an easy dessert to prepare ahead of time, as it benefits from resting in the fridge overnight. Try it chilled, with freshly whipped cream and berries. But it is equally good when eaten still warm with some biscotti or savoiardi biscuits (lady fingers) for dipping.