Chocolate Pudding

Method

1. Finely chop 30 g dark chocolate and set it aside with 5 g butter and 0.25 tsp vanilla extract, so they are ready to go in the instant the pudding comes off the heat.
2. In a small heavy saucepan, off the heat, whisk together 20 g caster sugar, 8 g cornflour, 5 g sifted cocoa powder and 1 pinch fine salt until no cocoa lumps remain. Mixing the starch with the sugar while dry is what stops it clumping later.
3. Pour in about a quarter of the 225 ml whole milk and whisk to a smooth, thick paste, then whisk in the rest of the milk in a steady stream until completely lump-free.