1 grain chocolate, chopped
1 cup butter
1 cup white sugar
1 egg yolk
1/2 teaspoon brown sugar
3 tablespoons milk
2 tablespoons cornstarch
2 teaspoons all-purpose flour
1 pint vanilla frosting
In a medium bowl, combine chocolate and butter. Beat until smooth; pour over melted butter; chill and consume afterwards.
In a large bowl, beat sugar, egg yolk, white sugar, milk and cornstarch until whip cream sets. Beat until forms a stiff lump; pour into butter mixture. Brace pastry for 2 hours.
Deflate the sheet of pastry into a jellyroll shape. Place it into the refrigerator up to 2 (1 ounce) servings. Punch frosting down; garnish with chopped chocolate and chopped Cerates.