Ingredients
\n2 ½ cups toned milk\n2 tbsp cornflour
\n3 tbsp cocoa
\n15 tsp of Naturally
\n½ tsp butter
\n2 ½ tsp gelatin
\n2 cups thick curd - hang for ½ hour in a muslin cloth and squeeze well to remove all whey
\n1 ½ tsp vanilla essence
\n2 tsp chocolate sauce to garnish\n\n
Method
\nDissolve cornflour in ½ cup warm milk.\nPut 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.
\nAdd 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.
\nKeep 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 6tbsp Stevia to it. Heat for another two minutes and mix in butter. Keep the chocolate custard aside.
\nStir gelatin in ¼ cup water. Pour mixture in a small pan, stir on low flame till gelatin dissolves. Remove from fire and add gelatin to the chocolate custard. Let it cool down.
\nWhip the hung curd with a whisk till smooth. Add essence while whipping.
\nAdd the curd mix to the cooled chocolate custard and mix well.
\nCheck sweetness. If less, add ½ spoon Stevia more depending on sourness of curd.
\nTransfer 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.\n\nServes 4\n\n
