*Chocolate Pudding*
Serves 4 Dark, rich and delicious. How can something so simple taste so good. You will never want to open a boxed mix again. 60g dark unsweetened chocolate (2 ounces) (broken into bits) 480ml whole milk (2 cups) 95g white sugar (1/2 cup) 2 TBS corn flour (cornstarch) 1/4 tsp salt 1 large free range egg 1 tsp vanilla 120ml heavy cream (1/2 cup) Drop the chocolate bits into a saucepan with a heavy base. Add the milk. Cook, whisking, over low heat, heating it gradually and allowing the chocolate to melt slowly. It may appear somewhat grainy, but don't worry, it will smooth out in the finished pudding. Combine the sugar, cornflour, salt and egg in a large bowl. Gradually whisk in the chocolate milk mixture, whisking constantly. Return to the pan and continue to cook over low heat, whisking constantly until the mixture is smooth and has thickened, and has begun to boil. Boil for 1 minute, stirring constantly. Remove from the heat and let stand for several minutes to cool slightly then whisk in the vanilla. Pour into pudding dishes and cover with a thin layer of heavy cream. (This helps to prevent a skin from forming and tastes delicious.) Refrigerate until well chilled before serving. |
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