Chocolate Liqueur Pudding

- 180ml Semi-skimmed Milk;
- 65gr of Sugar;
- Pinch of salt;
- 1/2 teaspoon ground coffee
- 115g of cooking chocolate (semi-sweet);
- 20g cornstarch;
- 60ml de Chocolate & Whisky Premium Liqueur;
- Place 160ml of milk (save 20ml), the sugar, salt and coffee in a saucepan over a white heat for about 2 to 3 minutes or until the sugar is completely dissolved;
- Add the chocolate broken into small pieces and leave for another 5 minutes or until completely melted;
- In a small bowl, dissolve the Cornstarch in the remaining milk and add to the saucepan, stirring well until thickened. 
- Here, thicken to the desired texture - I left it for another 5 minutes, until I could get the spatula through the middle and make a "path", taking time until the two sides came together;
- Remove from the heat and immediately add the liqueur, mixing well (if you don't like alcohol, you can just skip it).
- Leave to cool completely at room temperature and then refrigerate for 2 hours!

 Created by: Nessinha Coutinho