Put the egg yolks and sugar in a bowl and whisk for a few minutes with a whisk (or hand mixer) until creamy.
Then mix 1/8 l milk with the cornstarch. Now put the rest of the milk with the chocolate in a saucepan and bring to the boil over medium heat while stirring. Pour in the mixed cornstarch and simmer everything until thick while stirring over medium heat. Take the pan off the stove and mix in the egg yolk and sugar cream - but don`t bring it to the boil! Now put the pudding in cold rinsed molds.
Leave to cool in the refrigerator for at least 2 hours before consumption.
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