How to make
Grate the chocolate and mix it with 7 oz (200 g) of cream and most of the milk.
Add the sugar and put the mixture on a very low heat, until the chocolate melts.
Beat the starch and flour well in the remaining milk and pour it over the chocolate mixture.
Stir for 10 minutes, by gradually increasing the temperature to a moderate, but by no means strong heat.
The finished cream will seem too thin, but don't worry about it. Pour it into cups without filling them to the brim and leave them to cool.
Refrigerate them for 2 hours and the chocolate pudding will set.
Before serving, beat the remaining cream (optionally more) with 2 tbsp. (or by taste) of powdered sugar.
Fill it in a piping bag and pipe out swirls on top of your cream and chocolate pudding.