Recipe Index

Ingredients

• 2 large egg yolks (ie yolks of eggs ~1¾-2 oz/2oz each, from cartons labelled "large eggs")
• 1/3 cup caster sugar / superfine sugar (or regular white sugar)
• 1 tsp vanilla extract
• 2 tbsp cocoa powder (sifted (unsweetened)
• 1 1/2 tbsp cornflour / cornstarch
• 1 cup milk (full fat is best)
• 1 1/2 cups thickened cream / heavy cream (or any other regular full-fat pourable cream)
• 5oz 70% cocoa chocolate (bittersweet chocolate), finely chopped - see note for dark chocolate / semi-sweet chocolate)
• Pinch of salt
• 3/4 cup thickened cream / heavy cream or any other cream for whipping (fridge cold)
• 1/2 tsp vanilla extract
• 2 tsp white sugar
• 2 tbsp 70% cocoa chocolate (bittersweet chocolate), finely chopped)

Method

1. Whisk the egg yolks and caster sugar in a medium saucepan, then whisk in the vanilla, cocoa, cornflour and a splash of the milk until lump-free, then the remaining milk, the cream and the salt.
2. Heat over medium heat, whisking increasingly often, until gentle bubbles break the surface, about 5 minutes, then stir for 15 seconds and remove from the stove.
3. Stir in the finely chopped chocolate until melted.
4. Pour at once into 5 small glasses or ramekins, cool on the counter for 15 minutes, then refrigerate uncovered for 3 hours.
5. Whip the cream with the vanilla and white sugar for 1-1 1/2 minutes on high until softly whipped.
6. Spoon a dollop of cream onto each pudding, sprinkle with the chopped chocolate and serve.

Prep: 10 min · Cook: 5 min

Nutrition (per serving, where published)