ready in 4 h. 25 min.
- For the chocolate pudding
- 1 Tbsp Corn starch
- 1 cup milk
- 3 ozs Dark chocolate (60% cocoa solids)
- 1 egg yolk
- 1 Tbsp sugar
For the chocolate pudding: mix the cornflour with a little cold milk until smooth. Bring the remaining milk to a boil in a pan, then add the cornflour paste, stirring continuously. Bring to a boil again and cook for 1 minute, stirring.
Remove from the heat, add the chocolate and stir until melted.
Whisk the egg yolk with the sugar until creamy, then whisk into the chocolate mixture. Place over a very low heat and cook gently, stirring until thickened. Do not allow the mixture to boil Pour into 4 glasses and leave to cool. Chill for 2 hours.
For the cherries: drain the cherries, reserving the juice. Reserve 4 cherries for the topping.
Mix the cornflour with a little cherry juice until smooth. Bring the remaining cherry juice to a boil in a pan. Whisk in the cornflour paste and bring to a boil, stirring continuously. Boil for 1 minute and remove from the heat.
Stir in the cherries and cherry liqueur. Pour the cherries on top of the chocolate dessert and leave to cool for a further 2 hours.
For the topping: crush the cookies or break the muffin into small pieces and mix with the cherry liqueur.
Whisk the cream until thick and mix 1/3 - 1/2 of the cream with the cookies/muffin.
Put the cookies/muffin on top of the cherries.
Spoon the remaining cream on top and decorate each glass with a cherry. Drizzle chocolate sauce over the top.
Chill until ready to serve.