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Beat the egg yolks and sugar until pale and thick in the bowl of an electric mixer fitted with the paddle attachment on a medium/high speed. Lower the speed and add the cornflour, cocoa powder and salt. Bring the milk to a boil in a medium saucepan and slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
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Cook the mixture over a low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla and double cream, and mix until the chocolate and butter are melted.
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