In a heavy-bottomed saucepan off the heat, combine the sugar, cornstarch and salt. Add egg yolks and mix with a whisk until smooth. Add the cream and milk.
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Remove from the heat and pour over the chocolate. Stir until smooth. Cover and refrigerate for about 3 hours or place the bowl over an ice bath to cool the mixture faster.
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