Coffee Chocolate Pudding

Ingredients:

× 80g cornstarch

× 100g cacao powder

× 65g brown sugar

× 1 mocha pot (2 people sized)

× 1 noticeable dash of salt

× 200 mL of 30% fat cream

× 300 mL of milk

× 500 mL of oatmilk (unsweetened and without flavourings)

Instructions:

× Measure everything before staring.

× Add cacao and sugar into pot, on low heat and a small amount of the milk mix, stir scrape, flatten with soft silicone spatula, you can add the dash of salt here)

× Once the clumps are gone and it's homogeneous add a little more milk to make it syrupy

× Heat but no bubbles allowed, cacao needs to lose the powdery texture, and wake up it's flavors

× Make sure to have a separate cup for the cornstarch and milk slurry and mix it well before pouring to finalize the pudding

(Always scrape the bottom! Don't take a break from it!)

× Once flavors are there and the powderyness of the cacao is gone add the rest of the milk mixture and coffee

(keep scraping while it's getting hot again but not bubbling)

× Once hot enough add cornstarch milk slurry and stir and scrape throughly until you meet some resistance, it's thickening yay, then keep stirring for 2 minutes more.

× Pour into small containers, (this stuff is strong in flavor and very rich!) Let them cool and form a hard layer, you can put them in when they're cool like that but I recommend some plastic wrap for everyone's safety.