Boil the milk in a saucepan. Take it from the heat. Put the chocolate in pieces and let it melt. Stir together egg yolk and sugar. Whip the cream. Stir in the egg batter and some of the cream in the melted chocolate.
Stir in the rest of the cream. Pour the batter into a mold, about 1 liter. Freeze for 4-5 hours. Leave it in the fridge for about 30 minutes. Dip the bowl in warm water and stir up the parfait on a platter or spoon it into serving bowls.
Top with a little salt flakes. Good also with roasted almonds, preferably salty.
