- 2 cups milk
- 100g or 3.5 ounces dark chocolate
- 3 tablespoons sugar - you can use no sugar or you can use more, up to you!
- 1 tablespoon potato starch + 1 tablespoon water mixed together
- optional: salt and thick sugar for the toppings
- Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
- Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
- When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
- Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
- Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
- If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
- Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
-Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt.
-You can use cornstarch or tapioca instead of potato starch.
-Pro tip; use martini or wine glasses to make the pudding more elegant!
