• 75 gram white sugar, granulated
• 1 1/2 tablespoon corn flour
• 15 gram cocoa powder, unsweetened
• Salt as required
• 350 millilitre milk
• 2 egg yolks
• 1/4 cup cream
• 2 ounce semisweet chocolate, finely chopped
• 1 teaspoon vanilla extract
• 12 tablespoon unsalted butter, cut into small pieces

In a large stainless steel (heatproof) bowl whisk together the sugar, corn flour, cocoa powder and salt.

Then whisk in 1/4 cup of the milk until you have a thick paste.

Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture.

Set aside while you heat the milk and cream.

Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.

Pour in the remaining milk with the cream.

Bring this mixture just to a boil and then remove from heat.

Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth.

Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth.

Pour into 2-4 bowls or short glasses.

Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.

by Pak101.com (few years ago!) / 849 views