A rich, creamy, indulgent dessert.
Method
- Whisk together the cornflour, skim milk powder and drinking chocolate with a 100ml of the milk until smooth.
- In a saucepan, add the sugar, the remaining milk and the cornflour mixture. Place over a medium heat and bring to a gentle simmer while continuously stirring until thickened.
- Once thickened, remove from the heat and set aside to cool slightly.
- Whip the cream to stiff peaks and set aside.
- Once the mixture has cooled, whisk the whipped cream into 1/3 of the custard until combined and smooth. Then whisk this into the remaining custard until smooth.
- Pour into moulds and refrigerate for at least 2 hours. Once set, remove from moulds and serve.