Milky

Method

1. In a small heavy saucepan, whisk 1 tbsp of cornflour, 1.5 tbsp of caster sugar, 1 tbsp of sifted cocoa powder and the pinch of salt together dry, so no lumps of cocoa remain. Add 50 ml of the milk and whisk to a smooth, glossy paste.
2. Whisk in the remaining 200 ml of milk in a thin stream. Set the pan over medium heat and whisk without stopping, reaching into the corners, for 4 to 5 minutes until the mixture comes to a slow boil and thickens enough to coat the whisk.
3. Let it bubble gently for 1 minute more, still whisking, to cook out the starch, then take the pan off the heat. Stir in 15 g of chopped dark chocolate and 0.25 tsp of vanilla extract until the pudding is smooth and deep brown.