- 2 large tins evaporated milk
- 2 bars chocolate with 70%+ cocoa content
- 4tbsp cornflour
- 16tbsp water
- 4-6tbsp caster sugar
(Note that you can get away with much less than 16tbsp water -- you want the mix to be just wet enough that it's no longer bizarre physics-defying cornflour paste. I use about 8tbsp water so that it just fits in the glass bowl I've got.)
Heat the evaporated milk with the chocolate in a microwave until melted (3-5 minutes on high). Blend the cornflour and water until smooth, add to the mix, and return to the microwave, whisking every two minutes until the mix is thick; add caster sugar to taste, then leave to set in the fridge.