Mix the cocoa, sugar and cornflour in a
heavy-based saucepan and , using a wire whisk, gradually blend in the
milk. Bring the mixture to the boil over a moderate heat,
stirring continuously with a wooden spoon. Reduce the heat to
low and continue stirring for about 3 minutes, until the cornflour is
cooked and the mixture is thickened and smooth. Remove from the
heat, stir in the vanilla extract and pour into 4 small individual
dishes. Cover with wetted greaseproof paper and when they are
cool, put them, still covered, in the refrigerator to chill for about
3 hours. Just before serving, decorate each pudding with
chocolate curls and a strawberry. You can use finely grated
orange rind instead of, or in addition to, the vanilla extract.
To make chocolate curls:
Spread 2-3 squares of melted dark
chocolate thinly on a clean marble slab or laminated plastic surface.
As soon as the chocolate is dry to the touch, push a knife blade
against it to lift it in curls.
strawberries give these little pots of smooth dark chocolate a fresh
finish in a luxury dessert that is surprisingly low in calories and
simplicity itself to prepare.
Nutrient Value Per Serving:
2 g total fat (1 g saturated fat)
23 g carbohydrates
8 g added sugar
1 g fiber
135 mg sodium