Bring the milk to the boil in a saucepan, add the rice and cook on a low flame for 15 minutes. Remove mixture from heat and add the sugar and then 70 g Bitter cocoa, mix and leave to rest in a cool room for about an hour. Add 4 egg yolks and mix, then add the four whipped egg whites, mixing in slowly. Pour the creamy mixture into 10 moulds and place in an oven at 175 degrees for 35 minutes.

For the chantilly cream:
Boil the milk in a saucepan. In the meantime place the sugar in a bowl with the eggs and mix until a slightly white and creamy substance is obtained, add the flour and the vanillin. When the milk is boiling pour into the bowl and beat for a few seconds, then pour the mixture back into the saucepan and continue to beat on a low flame until boiling point. Remove from heat and leave to cool. Whip the cream and add mixture. Serve with a dusting of remaining cocoa powder.