In a medium-sized saucepan (at least 1.5 qt), combine all ingredients except for the chocolate together and whisk until incorporated. In a separate medium-sized bowl or in a blender, place the chopped chocolate.

Place the saucepan on low-medium heat and cook, constantly stirring until the mixture is thick. I suggest using a spatula so you can pick up all of the ingredients that might stick to the bottom or corners of the pan. This process will take between 5-10 minutes depending on your oven’s heat.

Pour the milk mixture over the chocolate in the bowl. Let set for a minute to melt and then combine with spatula. Using either an immersion blender or a regular blender, blend all of the ingredients together until smooth. Although this is not a necessary step, the texture is quite improved when blended. Furthermore, the cocoa powder is better immersed with a blender.

Using small cups or ramekins, pour the chocolate pudding. These will need to be refrigerated for a minimum of 4 hours, but I normally prefer to let them set overnight.

Tips:

• These can be topped with some whipped cream and flavoured salts – espresso salt is fantastic – fresh fruit, jam, or anything else you might like with pudding.
• Another way to use this would be to make your own parfait! Instead of cooling the pudding in individual pots, you can put the mixture in a couple of pastry bags and cool overnight. Add a piping tip and create your parfait!