CHOCOLATE PUDDING

by Nigella. Featured in NIGELLA EXPRESS

INTRODUCTION

We're talking pure, all-encompassing bliss. When you eat this cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity. But I love it straight out of the pan, too, when it is like the best hot chocolate you've ever had, in spoonable form.

For US cup measures, use the toggle at the top of the ingredients list.

Photo by Lis Parsons

INGREDIENTS

Serves: 4

• 250 millilitres full fat milk
• 125 millilitres double cream
• 60 grams caster sugar
• 1 tablespoon cornflour
• 35 grams cocoa powder
• 2 tablespoons boiling water (from recently boiled kettle)
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 60 grams dark chocolate (finely chopped)

METHOD

1. Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.
2. Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tablespoons of boiling water and whisk to a paste.
3. Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
4. Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.
5. Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150ml / two-thirds of a cup.
6. Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.