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Bring the milk to a boil along with the rosemary sprigs and let it stand for 20 minutes so that the rosemary can give off its taste.
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Then pass through a sieve and reheat milk.
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Mix the sugar, starch, cocoa and salt with a few tablespoons of cold milk. When the milk comes to the boil, remove it from the stove and add the starch mixture, stirring constantly with a whisk.
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Add the vanilla. In the end we add the chopped chocolateand stir until it has melted! Important: Never put the chocolate in a boiling pudding that is too hot, otherwise it will curdle !!
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Pour into serving dishes (4 normal dessert glasses or 6 small) and place into the fridge! Or transfer to a bowl and cover with clingfilm.
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After about 2 hours in the fridge it is set perfectly. Take it out of the fridge 15 min - half an hour before serving, as it is more aromatic at room temperature