French Viennois dessert

Mix the sugar, Maizena corn starch and cocoa powder.
Boil the milk with the cream and pour a small amount onto the sugar, Maizena corn starch and cocoa powder.
Use a whisk to mix vigorously.
Boil for 1 minute.
Pour one-third of the mixture onto the chocolate and beat.
Once you have poured all the preparation onto the chocolate, mix, then place in the fridge.
Once it has cooled, pour the cream into small pots (approx. 25g per pot).

Mix all the ingredients together.
Use an electric whisk to stiffen the mixture into firm, airy peaks.
Pour into a pastry piping bag or use a spoon to garnish the little pots of viennois cream.