Budino Di Cioccolato

1. 1

   Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.

2. 2

   Put the sugar and cornstarch into another saucepan and sieve in the cocoa.

3. 3

   Add the 2 tablespoons of boiling water and whisk to a paste.

4. 4

   Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.

5. 5

   Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise.

6. 6

   Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.

7. 7

   Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler.

8. 8

   Make sure they are not still fridge-cold when you serve them.

9. 9

   You can add a blob of cream on top if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.