Chocolate pudding with whipped cream and a strawberry syrup

This chocolate pudding is gelatin free! You could make it egg free too if you add another 7g (0.25 oz) of corn starch. If you want to make it milk free, then change the milk for coconut milk or almond milk.
Chocolate pudding
Strawberry syrup
Whipping cream
Fresh strawberries

Ingredients 4 servings

Chocolate pudding
640 g (22.58 oz) milk
124 g (4.37 oz) sugar
42 g (1.48 oz) corn starch
24 g (0.85 oz) egg yolk
34 g (1.2 oz) cocoa powder
10 g (0.35 oz) cocoa butter

Strawberry syrup
50 g (1.76 oz) strawberries
100 g (3.53 oz) sugar


Chocolate pudding
Prepare silicone molds on a tray. You can use any shape, for example a mini tiered cake mold.
Whisk all the ingredients together in a pot.
Bring the mixture to a boil and let it boil for 20 seconds.
Pour the pudding straight into the molds.
Place some plastic wrap on the surfaces of the puddings to prevent a skin from forming on them.
Let the puddings cool down and then refrigerate until cold.

Strawberry syrup
Boil the sugar and strawberries for a few minutes. Do not press on the strawberries!
Strain the syrup and set it aside to cool.
Transfer it to a squeeze bottle with a small tip and refrigerate.

Whip the cream to soft peaks.
Unmold the puddings onto the plates.
Pipe the syrup onto the plates.
Put the whipping cream in a piping bag with a star tip and pipe it around the puddings.
Cut the strawberries into quarters and stand them up on the plate and on top of the pudding.