A very quick and easy chocolate mould, perfect as a simple end to a rather simple meal. Great with some vanilla ice cream or whipped cream.
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600ml full fat milk
25g powdered gelatine
55g cocoa powder
55g caster sugar
Method Prep:15min › Cook:8min › Ready in:23min
Place an empty pudding mould in the fridge to chill.
In a small heatproof bowl combine 2 to 3 tablespoons of the milk with the powdered gelatine and leave to soak for a few minutes. Set the bowl over a saucepan of simmering water to heat and dissolve the gelatine. Remove from the heat and set aside.
Combine the remainder of the milk, cocoa powder and caster sugar in a saucepan and bring to the boil, stirring constantly. Remove from the heat and allow to cool slightly, then whisk in the gelatine. Pour into the chilled pudding mould and leave to set.
To serve, invert the mould over a serving plate and slice.