Ingredients
- 2 ½ cups toned milk
- 2 table spoon cornflour
- 3 table spoon cocoa
- 1 ½ tea spoons full stevia
- ½ teaspoon butter
- 2 ½ teaspoon gelatin
- 2 cups thick curd - hang for ½ hour in a muslin cloth and squeeze well to remove all whey
- 1 ½ tea spoon vanilla essence
- 2 tea spoon chocolate sauce to garnish
Method
- Dissolve cornflour in ½ cup warm milk.
- Put cocoa in a heavy bottomed pan. Pour ½ cup water on it and mix. Keep on fire and stir continuously on low heat, for about 2 minutes till a dark paste is ready. Remove from fire.
- Add the rest of the milk to cocoa paste and mix well using a wire whisk. Mix the cocoa on the sides of the pan nicely with the milk.
- Keep on fire. When it starts boiling, add the dissolved cornflour paste, stirring continuously. Stir till the milk turns slightly thick, like custard and coats the spoon. Add 1 ½ tea spoon stevia to it heat for another two minutes and mix in butter. Keep the chocolate custard aside.
- Sprinkle gelatin on ¼ cup water. Kept in a small pan, stir on low flame till gelatin dissolves. Remove from fire and hot gelatin to the chocolate custard. Let it cool down.
- Whip the hung curd with a whisk till smooth. Add essence also.
- Add the curd mix to the cooled chocolate custard and mix well.
- Check sweetness. If less add ½ spoon stevia more depending on sourness of curd.
- Transfer to individual serving cups or a dish and keep in the fridge for 3-4 hours or till set. Garnish with a swirl of chocolate sauce.