← Nouns Cooking · Italian

Ingredients

• 500 ml whole milk
• 2 tsp Cornflour (cornstarch)
• 1 tbsp unsweetened cocoa powder
• 2 tbsp Sugar
• 120 g dark chocolate (60–70% cocoa), finely chopped
• 100 ml whipping cream, whipped, to serve (optional)

Method

1. Whisk the cornflour, cocoa and sugar with 4 tbsp of the cold milk in a cup until completely smooth.
2. Heat the rest of the milk in a saucepan over medium heat until steaming. Take it off the heat, add the chocolate and stir until melted.
3. Whisk in the cornflour mix, put the pan back over medium-low heat and keep whisking for 3–4 min, until it bubbles gently and thickens enough to coat a spoon. It thickens further as it cools.
4. Pour into small cups, add a spoonful of whipped cream if you like, and serve with a teaspoon.

Tips

• Make it dairy-free with oat milk and dairy-free dark chocolate.
• Check that your cornflour is labelled gluten-free if cooking for coeliacs.

Sources

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

Marcellina in Cucina Scarlati Family Kitchen