A quick and easy dessert for chocolate lovers.
Take 1.75 cup milk, cream and sugar in a pan and heat it on low flame. Do not boil it. You can take any cream here, dairy or non-dairy. Stir it in between as we do not want any thin film to set on it.
While the milk is getting heated, take cornflour and cocoa powder in a bowl and dissolve these two by adding remaining milk. Add milk from one hand and keep on stirring from the other so that no lumps are formed. Ensure that you use milk at room temperature for this purpose, else lumps will be formed.
When the milk is heated, sugar is dissolved and bubbles are seen on the edges then slowly add the dissolved cocoa powder mix in it. Keep stirring.
Keep the heat to medium-low only as cocoa powder scalds very quickly. And keep on stirring.
After 2 to 3 minutes, as the pudding thickens up switch off the flame. You can check with the spoon test. On the back of the spoon, swipe your finger. If the impression remains and the mix is easily divided then it means it is done.
Now, add chopped chocolate and vanilla essence it. Cover it for a while. The chocolate will melt in few minutes due to the heat of the mixture. Do not leave it for long else the pudding will start setting in the bowl only.
Mix everything and pour it in glasses or bowls or ramekins, in whatever you want to serve. Fill only upto 3/4th only, leaving space for whipped cream.
Place the filled containers in the refrigerator for 2 to 3 hours. During this time the pudding will set and will be chilled also.
While the pudding is getting set in the refrigerator, you prepare the cream.
For this, take chilled cream in the chilled bowl and using chilled blades, whip the cream till soft peaks are formed. You can add vanilla essence to it but sugar is not required as whipping cream is already sweet.
When peaks are formed, fill it in the piping bag and make swirls over the pudding. You can keep the whipped cream in the refrigerator till pudding sets fully.
Garnish with confetti or choco chips and serve with love.