1. Weigh 400 grams of milk. Because I only have skimmed milk at home, I took 80 grams of whipped cream instead of 80 grams of milk.
2. Add the white sugar, salt and chocolate to the milk. Heat and stir on a medium-low heat until the chocolate is completely melted.
3. Add 100 grams of milk and cornstarch to a small bowl and stir until there are no lumps
4. Pour into the chocolate milk liquid and stir to mix until the mixture thickens and starts to bubble, lower the heat to a low heat, and continue to stir until thick
5. Immediately pour into a clean container, cover the container with cling film to prevent the skin from hardening, and then put it in the refrigerator for more than 3 hours to enjoy.
