ChefBenDiaz

Ingredients:
4 tsp gelatine
1/3 c. milk
1/3 c. cocoa
2/3 c. sugar
1/3 c. water
11oz tin evaporated milk
1 tsp vanilla

Directions:
Chill the evaporated milk in the fridge for several hours. (It will not beat up well if it is at room temperature) Measure out the gelatine carefully. Add the milk. Stir well, then leave to stand for 5 minutes. In a medium sized saucepan mix the cocoa, sugar and water. Bring to the boil, stirring constantly. Remove from the heat and add the softened gelatine. Stir until the gelatine has completely dissolved. Stand the chocolate mixture in cold water to cool but DO NOT let it set. Beat the evaporated milk until very thick. Add the cooled chocolate mixture gradually, then; Turn into one large dish to set. Spoon into individual dishes. Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches. Spoon into a mould that has been wiped with cooking oil to prevent sticking. Leave to set. Colour darkens and flavour becomes more marked if pudding is left for several hours. To unmould, loosen edges with fingers, then loosen one side and turn onto a dampened plate. DO NOT stand the mould in warm water unless all else
fails.

By: Chef Ben Diaz, MCFE
ChefBenDiaz.com