Chilled Choccy Puddings

Beat the egg yolks in a large mixing bowl until pale and thick in appearance.

Combine 150 g of sugar, the gelatin and salt in a large saucepan. Add the milk, stir well, then add the chocolate. Heat the mixture over a low heat, stirring frequently until smooth. Pour a small amount of the hot mixture onto the egg yolks and whisk to temper them.

Let the chocolate mixture cool a little before adding the egg yolk mixture into it and stirring well. Cook the mixture over a low heat for 5-6 minutes, then remove the saucepan from the heat and stir through the vanilla extract. Spoon the mixture into a bowl, cover with clingfilm and chill.

Beat the egg whites in a large, clean mixing bowl using an electric mixer until soft peaks form. Add the remaining caster sugar a little at a time, beating well between additions, until you have a thick, glossy meringue. Whisk a large spoonful of the meringue into the chocolate mixture to loosen it, then fold the remaining meringue into it until fully incorporated.

Line 8 mini pudding basins with two sheets of clingfilm, making sure they overhang the rim and sides. Spoon the chocolate mixture into the pudding basins, smoothing the tops. Bring the overhanging clingfilm over the top, wrapping it carefully. Chill in the fridge for at least 4 hours.