In a bowl mix flour, corn starch and cocoa powder. Make sure no lumps. Put the milk and sugar into a small pot on medium heat. As the milk starts to warm add the mixture of flours and milk slowly, stirring constantly. Best to use a whisk but mine is metal and I don’t want to scratch my pots. Add the chocolate chips 1/2 or 3/4 your choice. I used 3/4 for the richness. Pinch of instant coffee. Keep stirring on low heat until the chips are all melted.

Next turn off heat. Mix the egg yolks in a bowl. Take about 1/2c of the chocolate mixture, let cool for about a minute. Slowly (ever so slowly) drizzle into the egg yolks being sure to mix it very well as u drizzle, so the eggs don’t scramble. After the 1/2c is mixed well into the egg yolks. Pour the egg yolk mixture back into the pudding on a medium heat stirring constantly. The consistency as you can see is very thick. Take off heat let cool completely then refrigerate. Next…

3 medium plantains peel and cut into pieces cover with water in a pot and boil until soft. I boil as mine are unripe. Feel free to use ripe or even very ripe bananas. Take the drained plantain (or ripe) put in blender with everything except egg whites and butter. Blend until very creamy. Melt butter in small pot on low heat.

Pour blended mixture into the pot with butter. Turn heat up to medium and stirring constantly until it thickens. Turn off and take 1/2c out and let cool about 1 min. Ever so slowly drizzle the plantain mixture into the mixed egg whites. After the 1/2c is incorporated into the egg whites pour back into the plantain pudding and turn on medium heat. Stir stir stir ! lol consistency below. Turn off cool completely, refrigerate over night is best or at least 2-3 hours. And the finished product…