In a saucepan, combine the milk and the cream and heat over medium low heat until very hot but not boiling.

Gradually add the chocolate to the hot liquid, stirring constantly with a wooden spoon until the chocolate is completely melted and the mixture is smooth.

In a small cup, dissolve the cornstarch in a few tablespoons of water.

Add the dissolved cornstarch to the chocolate mixture and stir constantly until it is almost as thick as pudding.

Serve immediately.

*This recipe brought to you courtesy of Chocolateria San Gines, Madrid, Spain.*