Adapted the recipe from Dida's site (translation below), a little modification here and there, also the amount of water used cos in Singapore, the amount of agar agar in 1 packet is slightly more = 12g
What you need:
For the pudding:
1 can sweetened condensed milk
2 packets white agar agar powder
120g dark cooking chocolate - cut small
50g cocoa powder
2 egg yolks
1600 ml water
1 tsp chocolate emulco
4 tbsps caster sugar
1 small pinch of salt
For the sauce:
500ml fresh milk
50g sugar
50g milk cooking chocolate - cut small
1 tbsp mocha paste
1 tbsp instant coffee
1 tbsp (heaped) cornflour - mix with a little milk
1 egg yolk
1 small pinch of salt
To make the pudding:
Mix cocoa powder with 10 tbsps of water (taken from the required amount of water) - mix well and strain
In a medium pot on medium heat, cook the remaining water, condensed milk, agar agar powder, chocolate chunks, sugar, cocoa mixture, salt - stir continuously with whisk
In a small bowl, ligtly beaten egg yolks, add in 3 tbsps of pudding mixture - mix well
Add in egg mixture into the remaining of pudding mixture - do it bit by bit gradually while whisking continuously
Add in mocha paste, whisk fast
Bring to boil, pour into mould - let cool and set in the fridge
To make the sauce:
In a medium pot on low heat, cook milk, sugar, coffee powder, mocha paste, chocolate chunks and salt - whisk til mixed well
In a small bowl, mix egg yolk and cornflour mixture, add 1 tbsp of sauce mixture - mix well
Cook and stir continuously til boiling - let cool
Pour the sauce over cut pudding
You may add some fruit cocktails
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