Adapted from Kelly Powers Thompson's original recipe
Sugar
|
½ cup
|
Unsweetened Cocoa Powder
|
3 tbsp
|
Cornflour
|
¼ cup
|
Salt
|
A pinch
|
Milk
|
2 ¾ cups
|
Butter
|
2 tbsp
|
Vanilla Extract
Instant Coffee
|
1 tbsp
2 tsp
|
Method
In a saucepan, combine cocoa, sugar, salt and cornflour (dry; not paste). Place over medium flame and start stirring in milk. Bring to a boil and cook, stirring constantly until the mixture is thick and bubbling. Remove from heat and add room temperature butter and vanilla extract. Cool for 10 minutes, then dissolve coffee in ¼ cup of hot water and add to the chocolate pudding. Pour in a serving bowl and chill for as long as it needs to set. Decorate with crushed biscuits, whipped cream or sprinkles.
Comments