Spider Web Pudding

Web Topping: In a small bowl, whisk together sour cream and icing sugar. Spoon into a small piping fitted with a small round tip or into a small plastic bag, cutting a small hole in 1 corner of the bag. Refrigerate until ready to use

In a medium saucepan, heat 2-½ cups (625 mL) of the chocolate milk over medium heat just until steaming and bubbles form around the edge. Meanwhile in a heat proof bowl, whisk sugar and flour together. Whisk remaining ½ cup (125 mL) milk slowly into the dry mixture until smooth. Whisk in eggs until blended.

In thin, steady stream, gradually whisk about half of hot milk into egg mixture. Gradually whisk back into saucepan and cook, whisking gently, for about 6 to 10 minutes or until thickened enough to coat a spoon. Remove from heat and stir in chocolate until melted and smooth. Pour pudding into 8 shallow serving dishes or ramekins.

Using sour cream mixture, pipe concentric circles around the edge of each serving dish on top of the pudding. Drag the tip of a knife or a toothpick through the circles starting from the centre out toward the edge, creating a spider web effect. Cover loosely and refrigerate for about 30 minutes or until cold and firm. (Can be covered and refrigerated for up to 2 days.)

For best results and flavour, use high-quality chocolate with 60 to 70% cacao.