Feuervogel's Black Forest chocolate pudding

Ingredients for 4 servings:

• 100 g chocolate (dark)
• 2 tbsp sugar
• 500 ml milk
• 45 g cornstarch
• 600 g sweet cherries, fresh
• 125 ml port wine, red
• 75 ml juice (sour cherry)
• 12 g cornstarch
• 200 g cream
• some chocolate sprinkles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

It doesn’t always have to be cake

Stem, wash, and pit the cherries. Take a little of the sour cherry juice and mix it with the cornstarch. Bring the cherries, port wine, and sour cherry juice to a boil in a saucepan. Now pour in the mixed cornstarch and simmer while stirring until thickened. Remove the pan from the heat and let it cool. Take 3 tablespoons of the milk and mix it with the cornstarch and sugar. Melt the chocolate in the remaining milk, then bring to a boil. Add the mixed cornstarch to the milk, stirring constantly. Continue simmering until the mixture thickens. Remove the pudding from the heat and let it cool slightly, stirring occasionally to prevent a skin from forming. Pour the thickened cherries into glasses and spoon the pudding on top. Place plastic wrap over the pudding to prevent a skin from forming. Refrigerate the glasses for a few hours. Whip the cream until stiff peaks and pipe into a piping bag fitted with a star nozzle. I poured the cream into my 0.5l isi Whip, screwed on a cream dispenser, and put the whole thing in the fridge. To serve, screw the tulip nozzle onto the Whip. Remove the cling film and pipe the cream onto the chocolate pudding. Sprinkle the dessert with some chocolate shavings and serve. Tip: You can also make the dessert with chocolate pudding from the packet and cherries from a jar. If you use cherries from a jar, omit the sour cherry juice and replace it with the juice from the jar. To do this, drain the cherries in a sieve and collect the juice. Cook the pudding according to the instructions, then proceed as described above.