Ingredients

The following ingredients have 4 Servings
  • 500 ml Milk ((17 fl. oz/2 cups))
  • 80 g Caster Sugar ((2.8oz))
  • 40 g Cocoa Powder ((1.4oz))
  • 3 tsp Corn Starch
  • A Pinch of Salt
  • 40 g Dark Chocolate ((1.4oz))
  • 250 g Mascarpone Cheese ((8.8oz))
  • 200 g Red Currants (/ White Currants / Black Currants (7oz))

Instruction

  • In a sauce pan mix caster sugar, salt, corn starch and cocoa powder (sift it to avoid lumps).
  • Pour in milk, turn on the heat and bring to the boil, stirring constantly.
  • Reduce the heat to medium and add chocolate (chopped into smaller pieces. Keep stirring until the chocolate has melted &mixture thickens a bit. Turn off the heat and let it cool down a bit. To speed up the process you can place the sauce pan in a large bowl filled with cold water.
  • Once the chocolate pudding has cooled down a bit it’s time to make chocolate mascarpone layer: Mix mascarpone cheese with 1/2 of your chocolate pudding mixture using a hand mixer.
  • Wash the currants and remove the berries from stems. Place them onto a paper kitchen towel to get rid of the excess water.
  • Spoon the mascarpone mixture in 4 glasses. Pour over chocolate pudding and throw in currant berries.
  • Serve right away or chilled – both ways are delicious! If you want to enjoy this dessert chilled, I suggest you leave it in the fridge 2+ hours!