How to cook
Beat the egg yolks with 1/4 cup sugar. Mix the remaining cream and sugar together and put them on the stove until they begin to simmer, then leave on low heat.
Slowly and while stirring constantly, add the finely grated chocolate to the cream. Then gradually and consistently mix the hot mixture with the yolks, add vanilla. Distribute this into heat-resistant forms, place them in a tray, in which you've put enough hot water for it to reach half way up the forms.
Put the tray for 1 hour in a preheated 302°F (150 °C) oven or until the cream solidifies. Once ready, leave it to cool and store in a refrigerator for at least 6 hours.
Before serving, remove the forms from the refrigerator and sprinkle with brown sugar evenly.