A cold pudding dessert known for its intense chocolate flavor, melting spoonful by spoonful. Originally French, this classic has made its way from muhallebi shops into homes, becoming the go-to cold dessert for chocolate lovers.
Mix the flour, starch, cocoa, and sugar in a pot. Add part of the milk and mash to remove any lumps, then add the remaining milk and egg yolk.
Cook over medium heat, stirring constantly, until it thickens. Caution: don't stop stirring; the custard should reach a consistency that coats the back of the spoon.
Important: Turn off the heat and add the broken-up dark chocolate and butter to the hot custard, stirring until melted. Do not add the chocolate to a boiling mixture.
Divide the custard into bowls and let it cool to room temperature, then chill in the refrigerator for at least two hours. Sprinkle grated chocolate on top and serve cold.
Important: For a smooth supangle (chocolate custard), cook the mixture while stirring constantly and add the chocolate after removing it from the heat; chocolate added to a boiling mixture can curdle. Contains gluten (flour), egg, and dairy (milk). Keeps in the refrigerator for two days.
Adding dark chocolate to the hot muhallebi after it's off the heat both keeps the chocolate from scorching and gives a glossy, silky texture. Grated chocolate before serving completes the presentation.
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