Chocolate pudding

Use a tablespoon of starch per portion, two tablespoons of sugar and two tablespoons of cocoa powder.

Do not forget the pinch of salt. The cocoa powder thickens the pudding when cold, so the starch comes down by about 20% to compensate.

Whisk that into a cup of milk per portion. Cocoa powder floats and takes a minute to hydrate, so it needs more stirring to integrate.

Stir continuously up to a boil, scraping the sides of the pot down. On a gas stove the sides get too hot and will burn the pudding.

To be really cautious, do it over a double boiler, a heat-safe bowl over a pot of boiling water.

As soon as it thickens, heat off, and melt in a square of solid chocolate per portion.

Chill. Cover after it stops steaming if you do not want the skin.