When winter envelops the valleys of Aosta Valley, a traditional dessert emerges from the mountain kitchens: Cogne cream with tegole. This dessert, with its velvety texture and intense chocolate flavor, is a true homage to the richness of local ingredients. Its preparation begins with the union of egg yolks and sugar, to which bitter cocoa and a generous dose of milk and cream are added, creating a creamy base that is further enriched with grated dark chocolate. The cooking takes place over low heat, allowing the flavors to blend perfectly, while the caramelized sugar, added just before finishing the cooking, gives a note of crunchiness and a contrast of sweetness that makes each spoonful a unique experience. Originating from this beautiful mountainous region, Cogne cream represents one of the many delights of the Aosta Valley tradition, often prepared to celebrate special occasions or during family Sunday lunches. It is not uncommon to find local variations, where the cream is served with the typical tegole, thin crispy wafers that add a touch of elegance and contrast to the softness of the cream. This dessert is perfectly suited as a conclusion to a winter meal, perhaps accompanied by a good hot tea or a glass of mulled wine, making every moment at the table a memory to cherish. With Cogne cream, each taste conveys the warmth and passion for mountain cooking, bringing a piece of Aosta Valley directly to our tables.

Whip the egg yolks with half of the sugar, add the cocoa powder and dilute with milk and cream. Place the mixture in a saucepan to cook over low heat and add the grated dark chocolate. Before the cream reaches boiling point, add the caramelized sugar, prepared separately with the remaining sugar. Remove from heat and cool. Serve the cream accompanied by the tegole (produced from an ancient and secret recipe by the pastry shop of Elde Perret in Cogne).