This one’s from Nigella, and you know how much pleasure to expect when Nigella’s let loose with chocolate and cream. It’s easy to make, chocolate heaven in just 15 – 20 minutes.
For 4
1 cup whole milk
1/2 cup heavy cream
1/3 cup caster sugar
1 tablespoon cornstarch
1/3 cup cocoa
2 tablespoons boiling water
2 egg yolks
1 teaspoon vanilla extract
2 ounces dark chocolate, finely chopped
Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, and then the vanilla extract.
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 – think mayonnaise consistency.
Remove from the heat, whisk in the finely chopped chocolate, then pour into 4 small cups or glasses.
Cover the tops of the cups with clingfilm to stop them from forming a skin, and then when they’re cooler, pop them in the fridge. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.
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