Christmas chocolate pudding "from scratch"

Ingredients for 4 servings:

• ½ liter of milk with the highest possible fat content
• 2 bars of dark chocolate (100 g each)
• 2 tbsp, leveled cornstarch
• 1 cup of coffee, strong or espresso
• 2 tbsp powdered sugar, maybe more or less
• 1 pinch of cinnamon powder
• 1 pinch of clove pepper
• 1 tbsp cocoa powder, if desired

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

homemade without pudding powder

Brew 1 cup of strong coffee. Crush 2 bars of chocolate. I do this by tapping the unwrapped, whole chocolate bars two or three times on the countertop and then opening the packaging. Boil the milk, dissolve the chocolate in it, and stir in the coffee and spices. First, take a little of the milk and mix 2 tablespoons of cornstarch with the cold milk, stir it into the boiling chocolate milk, and let it simmer until it thickens. I pour the pudding into small molds already filled with white chocolate pudding, prepared in a similar way to this one, but without the coffee and “Christmas” spices—but then it makes more like 8 servings.