Easter Lunch. Mock choc mousse. Recipe available. (Photo by Gallo Images/Move/Luba Lesolle)Photo by
Ingredients
- 750ml milk
- 125ml castor sugar
- 1ml salt
- 250ml dark chocolate, chopped
- Four egg yolks
- 60ml cocoa
- 60ml corn flour
- 10ml vanilla essence
- Whipped cream
- Dark chocolate, grated
PREPARATION
- Heat 625ml or two and a half cups of milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and bubbles start to form around the sides of the pan.
- Add chocolate and stir continuously until chocolate melts – in about four minutes – then, remove from heat.
- Whisk yolks, cocoa, cornflour and remaining milk in a medium bowl. Whisk continuously and quickly add one-third of the hot chocolate mixture.
- Pour mixture in the saucepan over medium heat.
- Whisk continuously and bring pudding to a gentle simmer. Continue to stir for three minutes or until it thickens. Stir in vanilla essence.
- Transfer to a large shallow bowl. Cover with cling film – make sure the cling film lies directly on pudding to prevent a skin forming – and refrigerate for about three hours or until it has set.
- Remove cling film and gently stir the pudding before serving in ramekins – little glass pudding cups.
- Top with whipped cream and sprinkle dark chocolate over the pudding. – FOOD24.COM
