Chocolate Pudding Pots

Step 1: Put the egg yolks and sugar in a medium saucepan and whisk until combined. Add the vanilla, cocoa, cornflour and a small splash of milk. Whisk until smooth and lump-free. Add the remaining milk, cream and salt, then whisk to combine.

Step 2: Set the saucepan over medium heat. Whisk occasionally at first, then more frequently as the mixture heats and thickens on the base. Whisk right into the edges of the pan.

Step 3: When gentle bubbles break the surface, stir for another 15 seconds, then remove the pan from the heat. Add the chocolate and stir until melted. If some pieces do not melt fully, return the pan to low heat briefly to help them melt.

Tip: Do not boil the cornflour mixture for longer, as this may affect its setting qualities.

Step 4: Immediately pour the mixture into 5 small glasses or ramekins. Let cool on the counter for 15 minutes, then refrigerate uncovered for 3 hours, until set.

Tip: Pour promptly, before the mixture thickens in the saucepan and leaves ripples on the surface.

Step 5: Using an electric beater, whip the cream, vanilla and sugar on high for 1 to 1 1/2 minutes, until softly whipped.

Tip: If making the whipped cream ahead, stabilise it so it does not deflate.

Step 6: Spoon a dollop of whipped cream onto each pudding, sprinkle with chopped chocolate and serve.