Ingredients
CHOCOLATE PUDDING
- 300 ml Elmlea double cream
- 4 tbsp sugar
- 3 tbsp cornstarch
- 1 tbsp cocoa powder
- 1/4 tsp salt
- 300 ml skimmed milk
- 1 tsp vanilla extract
- 75 grams dark chocolate finely chopped
CREAM
- 300 ml Elmlea double cream
- 1 tbsp icing sugar
TO ASSEMBLE
- a few milk chocolate eggs
- fresh raspberries
- 250 grams brownie pieces
- chocolate shavings (optional)
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Add cream, milk and vanilla. Whisk until cornstarch is completely dissolved.
- Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 7 to 8 minutes. Add chocolate and cook, whisking until chocolate is melted, about 1 minute more. Transfer to a bowl, cover with cling film with it touching the surface. Chill until set.
- Place 300ml of cream and icing sugar in a bowl. Whisk to form stiff peaks.
- To assemble, layer up the brownies, followed by raspberries and chocolate eggs. Top with chocolate pudding and whipped cream. Repeat, then top with additional chocolate eggs, raspberries and chocolate shavings (optional).
- Chill for 30 minutes and then serve!
