Chocolate pudding is a typical Sunday afternoon sweet treat for us. When there is no leftover cake or I am not making ice cream, well then this pudding must be it. I have already cooked it in many different versions, with tonka bean, cocoa nibs and so on. Though my favourite is this pure chocolate version with loads of beaten cream on top and sprinkled with cocoa powder. I must say that is rather creamy, so if you are a real pudding fan, not like me, well then do not add any egg yolks and cream, but boost it with another tablespoon of cornstarch.
500 ml milk
100 ml cream / 2 egg yolks
75 g sugar / 2 tablespoons cocoa powder / 3 tablespoons corn starch
200 g dark chocolate
Bring milk and cream to the boil. Whisk together the egg yolks with sugar, cocoa powder and corn starch. Pour the hot milk to the egg yolk mixture while whisking. Put it back to the stove and bring it to the boil again and cook for 2-3 minutes or until it thickens. Now sieve the mixture and add the coarsly chopped chocolate. Let it stand for a few minutes and stir until the chocolate has molten. Pour it into glasses and put it to the fridge for about 5 hours or better over night.