Ingredients:
35g cornflour (cornstarch)
100g sugar
1/8 teaspoon salt
720ml whole milk
180g dark (at least 65% cocoa solids) chocolate, coarsely chopped
1 tsp vanilla extract
Method:
Combine the cornflour sugar and salt in the top of a bain-marie (double boiler). Slowly add the milk, whisking all the time ensuring that you mix to the bottom to incorporate all of the dry ingredients. Continue cooking for about 20 minutes, whisking frequently to eliminate any lumps. When the mixture has thickened enough to coat the back of a spoon. Add the chocolate at this point and continue stirring and cooking for about 3 minutes, or until the chocolate has melted and the pudding is smooth and thick.
Take off the heat and stir in the vanilla extract. Strain through a fine-meshed sieve into a jug to remove any residual lumps then pour into individual serving bowls. Cover with clingfilm plastic wrap), ensuring the plastic covers the surface of the dessert (this prevents a skin forming) then then allow to cool completely before transferring to the refrigerator and chilling for at least 30 minutes. Serve chilled.
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