Chocolate Pudding Pots

Ingredients

• 2 large egg yolks (ie yolks of eggs ~50-55g/2oz each, from cartons labelled "large eggs")
• 1/3 cup caster sugar / superfine sugar (or regular white sugar)
• 1 tsp vanilla extract
• 2 tbsp cocoa powder, sifted (unsweetened)
• 1 1/2 tbsp cornflour / cornstarch
• 1 cup milk, full fat is best
• 1 1/2 cups thickened cream / heavy cream, or any other regular full-fat pourable cream
• 150 g/5oz 70% cocoa chocolate (bittersweet chocolate), finely chopped – see note for dark chocolate / semi-sweet chocolate (Note 1)
• Pinch of salt
• 3/4 cup thickened cream / heavy cream or any other cream for whipping, fridge cold
• 1/2 tsp vanilla extract
• 2 tsp white sugar
• 2 tbsp 70% cocoa chocolate (bittersweet chocolate), finely chopped (Note 1)

Steps

1. Whisk yolks and sugar in a saucepan, then vanilla, cocoa, cornflour and splash of milk. Whisk in remaining milk, cream and salt. Heat on medium (whisk), once bubbles appear keep stirring 15 seconds, then take off stove. Stir in chocolate, pour in glasses, chill. Decorate then serve!
2. Whisk mixture – Put the yolks and sugar in a medium saucepan. Whisk until combined. Add the vanilla, cocoa, cornflour and a small splash of milk. Whisk until lump free. Add the remaining milk, cream and salt then whisk to combine.
3. Heat gently – Put the saucepan over medium heat on the stove. Whisk every now and then initially, and more frequently as the mixture heats up as it will thicken on the base. Be sure to get right into the edges.
4. Melt chocolate – Once gentle bubbles break the surface (about 5 minutes), stir for another 15 seconds then remove off the stove. Add the chocolate and stir until melted. (Note 2) ⚠️ Do not boil cornflour mixture longer as it may kill the setting qualities of the cornflour.
5. Pour quickly and cool – Immediately pour the mixture into 5 small glasses, ramekins etc – if you are too slow, the mixture will thicken and leave ripples on the surface (it's just a visual thing, we can hide with cream!). Cool on the counter for 15 minutes then refrigerate uncovered for 3 hours until set. (Keep 5 days!) See FAQ for what to do if your pudding is too loose, and what may have caused it.
6. Whip cream – With an electric beater, whip the cream ingredients for 1 – 1 1/2 minutes on high until softly whipped. (Stabilise the cream if making ahead)
7. Decorate – Spoon a dollop on the pudding, sprinkle with chocolate and serve!