4 Tablespoons Cornflour
475mls Milk
1 Tablespoon Cocoa
1/4 Cup Chelsea White Sugar

1 : Blend cornflour and cocoa with 1/4 cup of the milk.
2 : Heat remaining milk to boiling point, add Chelsea White Sugar, stir to dissolve.
3 : Pour over blended cornflour, stirring quickly. Return to saucepan, cook, stirring, until mixture boils and thickens.
4 : Pour quickly into heatproof dish, cool, then refrigerate.
5 : Decorate with whipped cream and grated chocolate.