Creamy Chocolate Puddings

cook 30 mins
  • 75 g (3 oz) granulated sugar
  • 3 tablespoons cornflour
  • 25 g (1 oz) cocoa powder
  • 3 eggs
  • 500 ml (17 fl oz) milk
  • 75 g (3 oz) milk chocolate, chopped
  • whipped cream
  • grated chocolate
  • Place the sugar, cornflour and cocoa powder in a heatproof bowl and whisk in the eggs. Bring the milk to the boil in a saucepan, then whisk a little of it into the egg mixture. Transfer the chocolate mixture to the saucepan, stir well and cook for 3–5 minutes, stirring continuously, until thickened.
  • Place the chopped chocolate in the bowl, sieve the chocolate custard on top and stir until smooth. Cover the surface with clingfilm to prevent a skin forming, then place in the freezer for 15 minutes, stirring occasionally, until cool.
  • When the chocolate custard is cool, divide between glass bowls, top with whipped cream and sprinkle with grated chocolate.
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