In a saucepan off the heat, combine sugar and cornstarch. Add eggs and 125 ml (½ cup) of milk and beat with a whisk until smooth. Stir in remaining milk and cream.
Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 30 seconds. Pour over chocolate. Let melt for 1 minute without stirring. With a whisk, stir thoroughly. Add butter and stir until melted and smooth.
Cover with plastic wrap directly on cream. Let cool and refrigerate for about 3 hours or until completely chilled.
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