Easy chocolate pudding

Method

Easy chocolate pudding

1) Put 375ml of the milk, the sugar, and the cocoa in a non-reactive saucepan. Bring to a simmer, over a medium-high heat. Remove from the heat.

2) Meanwhile, whisk the remaining 125ml of the milk, cornflour, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture.

3) Return to the saucepan to a medium-high heat, and cook, whisking constantly, until the pudding comes to a rolling boil. Reduce the heat and simmer, for about 2 or 3 minutes more, constantly whisking until thick.

4) Pour the pudding into 6 small sundae glasses. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

5) Immediately before serving pour the cream into a chilled bowl. Whip the icing sugar into the cream with a whisk or a hand held mixer, and continue beating until soft peaks form.
Take care not to over beat the cream or it will be grainy.

6) Top each pudding with a spoonful of whipped cream and serve.