Triple Chocolate Pudding

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4 large egg yolks, room temperature

3 cups whole milk (full cream)

3 tablespoons powdered sugar/icing sugar

2 tablespoons pure dark chocolate powder

1 cup melted dark chocolate chunks (70%)

1 cup shaved dark chocolate (70%)

1 teaspoon espresso powder

1 teaspoon pure vanilla extract

1 tablespoon flour

Whisk flour, 1 cup milk, egg yolks, chocolate powder, espresso powder, powdered/icing sugar and vanilla to fully combine. Heat the rest of the milk on medium heat until just warmed through and whisk in the egg mixture. Continue whisking until sauce is thick and shiny. Whisk in melted chocolate and shaved chocolate and bring to a boil for two minutes whisking constantly. Remove from heat, divide into six 6 oz ramekins (or equivalent) and refrigerate for an hour before serving with fresh whipped cream.

Keep refrigerated.

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