If the chocolate goes in over the heat it releases its fat and the pudding looks dull. The right way is to take the pan off and melt the chocolate in the hot mixture; then it comes out glossy and smooth.
Ingredients
For the supangle
For the top
Method
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Slake the dry ingredients
Slake the cornflour, flour and cocoa in a cup of milk until no lumps remain.
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Boil the milk
Boil the remaining milk with the sugar in a pan.
-
Combine
Whisk in the slaked mixture and cook, stirring constantly, for 10 minutes to thicken.
-
Off the heat
Take the pan off the heat. Add the chocolate and butter and stir until completely melted.
-
Fill the bowls
Divide between bowls and bring to room temperature.
-
Chill
Chill for 3 hours and scatter with grated chocolate and walnuts.
Tips
- Do not melt the chocolate over the heat; it releases its fat and the supangle looks dull.
- Do not add the cocoa dry, always slake it in milk or it lumps and will not disperse.
- If you do not want a skin on a milk pudding, press cling film onto the surface.
Nutrition
300
kcal
7 g
Protein
12 g
Fat
42 g
Carbs
33 g
Sugar
2 g
Fibre
Values are per serving and approximate.