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Put the chocolate together with the whipped cream and soy drink in a pan and let it melt, while stirring, at a low heat.
Beat the egg yolks together with the Tagatesse untill foamy.
Pour the chocolate into the egg mixture and mix it.
Pour the mixture into a pan and let it thicken on the fire.
Divide the creme in bowls and leave it to stiffen in the fridge for at least 2 hours.
Crumble the spiced biscuits and sprinkle it on the creme.