Makes 4 small espresso cups


  • 240ml dairy free milk
  • 45g dairy free dark chocolate
  • 1 level teaspoon cornstarch
  • 15g caster sugar


  1. Place the milk and cornstarch into a saucepan
  2. Whisk until the cornstarch has dissolved
  3. Heat the milk until just before boiling
  4. Turn down the heat to low and stir in the chocolate and sugar
  5. Stir continuously until the chocolate thickens
  6. Pour into four little espresso cupcakes and enjoy

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