200 ml whole milk
100 ml double cream
1 tablespoon brown sugar
2 tablespoons cornflour (corn starch)
2 tablespoons unsweetened cocoa powder
1 egg yolk
50 grams dark chocolate
50 grams white chocolate
Sift together the cornflour and cocoa, add sugar, then whisk in about 50 ml of milk and make a thick paste. Add the egg yolk and whisk until smooth; set aside. Pour the rest of the milk and the cream into a heavy–based saucepan and bring it to a boil over medium heat. Once it comes to a boil, remove it from heat and gradually pour in the cocoa and egg mixture, whisking constantly, until the mixture is smooth. Return to heat and cook (constantly stirring), until the mixture thickens up (about 2-3 min). Remove from heat again and quickly add the chopped chocolate, mixing until smooth. Serve warm or chilled, with whipped cream and fresh fruit. Yields 3 servings.
