Chocolate Pudding

Preheat the oven to 180°C

In a mixing bowl, caramelize a pudding mold or eight individual molds

In a separate saucepan, combine milk and chocolate and heat over low heat until the mixture melts completely

Beat well the eggs and yolks with the remaining sugar

Add the melted milk-chocolate mixture and beat for two more minutes

Pour into the prepared molds and bake in a water bath at 180°C for 30 minutes or until firm to the touch

The pudding should still be slightly jiggly when the mold is gently shaken

Allow to cool, then invert onto a plate using a sharp knife to loosen the edges

Chill before serving and decorate with whipped cream