By Devi Poojari
50 grams dark chocolate 1.5 teaspoon cornstarch 1 cup milk 1 tablespoon butter 1 teaspoon vanilla Pinch of salt
Break the chocolate into small pieces and add it to a heavy bottomed saucepan along with the milk. Allow it to melt gently. Spoon a tablespoon’s worth of the chocolatey milk into a small bowl and whisk together the cornstarch to avoid any lumps.
Add the slurry back to the pan with the chocolate milk and stir constantly until the mixture begins to thicken and turn glossy. Turn off the heat and add in the butter, salt and vanilla. Whisk everything together and pour into a stemmed glass or shot glasses. Chill in the fridge for a minimum of 10 minutes and serve, topped with fresh berries or more chocolate shavings.