Ingredients

400 g (1½ cups) Whole milk

60 g (¼ cup + 1 tbsp) Sugar. You can adjust the amount of sugar to your personal taste and according to how sweet your chocolate is.

200 g (7 oz) Dark chocolate, 50% - 70% cocoa

2½ tbsp Cornstarch

1 tbsp Cocoa powder

Pinch of salt

Method

Mix the cocoa powder thoroughly with few spoons of milk to bloom it.

In a pan, heat the milk, corn starch and bloomed cocoa powder.

Add the sugar and bring to a gentle simmer.

When the mixture starts to thicken, add the melted chocolate.  

Allow the pudding to cool in the fridge for at least 2 hours before serving. 

NOTE: This keep in the fridge for up to one week.