| Chilled chocolate pudding

1 Heat 625ml (2½c) milk, sugar and salt in a saucepan over medium heat, stirring until sugar dissolves and bubbles start to form around the sides of the pan.

2 Add chocolate and stir continuously until chocolate melts, about 4 minutes. Remove from heat.

3 Whisk yolks, cocoa, cornflour and remaining milk in a medium bowl. Whisk continuously and quickly add one-third of the hot chocolate mixture.

4 Pour mixture into the saucepan over medium heat.

5 Whisk continuously and bring pudding to a gentle simmer. Continue to stir for 3 minutes or until it thickens. Stir in vanilla essence.

6 Transfer to a large shallow bowl. Cover with clingfilm, ensuring the clingfilm lies directly on pudding to prevent a skin forming, and refrigerate for about 3 hours or until set.


1 Remove clingfilm and gently stir the pudding before serving in ramekins.

2 Top with whipped cream and sprinkle dark chocolate over.

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