Chocolate pudding

Who could resist the rich, chocolaty taste of this dessert?

MAKES

 FOUR 4-OR 5-OUNCE (110-TO 150-GRAM) RAMEKINS

PREPARATION

REFRIGERATION

3 hours

INGREDIENTS

• ⅓ cup (70 grams) granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1½ cups plus
• 2 tablespoons (40 cl) skim milk
• 7 tablespoons (10 cl) heavy cream
• 1 ounce (20 grams) bittersweet or semisweet chocolate, coarsely chopped
• Pinch of agar

• Prepration

• | In a bowl, mix the sugar, cocoa powder, and cornstarch. Whisk in the milk and
• cream until well blended.
• | Pour the mixture into a pan and gradually bring to a boil. As soon as it boils,
• add the chocolate and agar. Let the mixture simmer, stirring constantly, for 3 to 4
• minutes or until the mixture thickens.
• | Spoon into 4 ramekins and let cool before refrigerating for at least 3 hours. The
• desserts will keep for up to 1 week in the refrigerator.