2,5ml coffee granules
7,5ml vanilla essence
90ml sugar
30ml cocoa powder, sifted
20ml cornstarch
2,5ml salt
90ml whipping cream
2 egg yolks
375ml milk
45ml butter, cubed
80g chocolate, finely chopped
Add the coffee and vanilla to a small cup and stir together to dissolve the coffee. Set aside.
Add the sugar, cocoa powder, cornstarch and salt to a saucepan and whisk together.
Add the cream and egg yolks and whisk until incorporated. Scrape the corners of the saucepan, making sure you get all the ingredients and whisk again.
Pour in the milk and whisk once more.
Now place the saucepan over medium-high heat and cook, whisking constantly.
Keep going until the mixture has thickened and is bubbling all over the surface – it should take 5-7 minutes.
Cook for another 30 seconds and then remove the saucepan from the heat.
Add the butter and chocolate and whisk until melted and fully incorporated.
Add the coffee and vanilla and whisk to blend.
Place a sieve over a bowl and pour the mixture through.
Place a piece of plastic wrap directly on the pudding’s surface and refrigerate for 2 hours.
Whisk the pudding by hand for one minute before serving.
My Whisk and I 