← Nouns Cooking · Italian

Ingredients

• 500 ml whole milk
• 80 g Sugar
• 30 g unsweetened cocoa powder
• 35 g Cornflour (cornstarch)
• 1 pinch Salt
• 80 g dark chocolate, chopped
• 15 g Butter
• 1 tsp vanilla extract
• 100 ml whipped cream, to serve (optional)

Method

1. Whisk the sugar, cocoa, cornflour and salt together in a saucepan, then whisk in a splash of the cold milk to make a smooth paste. Gradually whisk in the rest of the milk.
2. Set over medium heat and stir constantly with a whisk for 5–7 min, until the mixture thickens and starts to bubble. Keep stirring for 1 minute more so the cornflour cooks.
3. Take off the heat and stir in the chocolate, butter and vanilla until melted and glossy.
4. Rinse 4 small moulds or cups with cold water, pour in the pudding and press cling film onto the surface to stop a skin forming.
5. Chill for at least 3 hours, until set. Run a knife round the edge and turn out onto plates, or serve in the cups with a spoon of whipped cream.

Tips

• Check the cocoa and chocolate labels if you need it strictly gluten-free.
• Crumble amaretti biscuits on top for the classic Piedmont touch.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Marcellina in Cucina