Chocolate mould

Serve with double cream or custard.

Ingredients

3-4 tbsp corn flour (3 for a soft set, 4 for a slightly firmer set)
2 tbsp caster sugar
2 tbsp dark unsweetened cocoa powder
500 ml whole milk

Method

Put all ingredients in a saucepan and bring to the boil while stirring constantly to prevent burning, keep stirring for 1-2 minutes when mixture starts to thicken. Take off the heat and pour in a bowl, set aside to cool. There will be a skin forming on the top, the skin can be easily pulled off before serving the chocolate mould.

Variations

Replace the cocoa powder by 2 tbsp of soluble coffee, or by a few tbsp of caramel sauce (add to the thickened basic mixture of milk, sugar and corn flour just before pouring it into a dish).