Forever Nigella Budino di Cioccolato

Ok so I am still on chocolate and still following the bloggers Seduced by Chocolate challenge over at Maison Cupcake.

Like most people I too harbour a chocolate addiction. I am the one that  usually licks and scrapes the bowl of any traces of chocolate after  mixing  up a chocolate whatever. I know I should call the children to do it, but I  really couldn’t be bothered calling children and then having to wait for  them to appear whilst all that chocolatey goodness just sits there! So I just  do it then and there. It’s one of my vices and not a bad one at that.

My kids have this thing about dessert after dinner. In the week I usually  serve fruit or a fruit salad after dinner and then on weekends we do a  something a little more special. However, let it be known that these little    chocolate puddings from Nigella are so quick and utterly delicious you  could seriously make them every day. These chocolate puddings, or  Budino Di Cioccolato are from  Nigella Express. All the recipes from this  book are quick and easy or as Nigella says in the Introduction, “…it is a  book about fast food for those who love eating”. Of course, it is also a  recipe book for those that need good food fast, making it a treasury of  recipes for those of us that need to throw something together in record  time but also want to eat well. These are perfect little desserts for after  dinner, and will also satisfy and chocoholic’s addiction.

You will need

250ml full-fat milk

125ml double cream

60g caster sugar

1 x 15ml tablespoon cornflour

35g cocoa powder

2 x 15ml tablespoons boiling water

2 egg yolks

1 teaspoon vanilla extract

60g dark chocolate (minimum 70% cocoa solids), finely chopped

1. Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.

2. Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tablespoons of boiling water and     whisk to a paste.

3. Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.

4. Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture          thickens to a mayonnaise-like consistency.

5. Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity      of about 150ml.

6. Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming,      and refridgerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of              cream on the top if you like.