Egg-free chocolate cream


1 cup (250ml) cold milk
1 cup (250ml) hot milk
3 tablespoons cornstarch
2 tablespoons bitter cocoa powder
1/2 cup (100g) sugar
1 teaspoon vanilla essence

Mix cornstarch and sugar inside a saucepan.
Add cold milk, stirring continuously.

Dissolve cocoa powder in hot milk and stir it into the mixture.
Cook over moderate heat, stirring continuously until mixture begins to thicken.

Bring to the boil. Remove from heat and stir in vanilla essence.
Spoon into individual serving bowls and cool completely.
Serve sprinkled with chocolate chips.