Measure out 50 ml of the cream into a bowl and sift the cocoa powder into it. Don’t skip the sifting. Mix until you have a smooth, lump free cocoa paste.

In another bowl, mix the teaspoon of agar agar in one tablespoon of water until you have a lump free paste again. You can also use gelatin but it’s not a 1:1 substitution so you might want to check that.

Weigh out the 45 grams of chocolate and set it aside.

Get your saucepan out and empty the cream into it.

If you get cream in a carton or Tetrapak like I do, save it to use as the mould for the pudding. Cut off the “ears” of the carton, take off the top so you have a rectangle open on one end.

Add in your sweetener to the cream. I’m using a stevia mix that’s a 1:1 substitute for sugar. If you’re not sure how sweet your sweetener is, add in a little bit at a time and taste as you go along. Also add in the pinch of salt.

Get the saucepan on the stove on low heat, and keep stirring until the salt and sweetener dissolve.

Add in the cocoa paste and give it another good mix until it’s fully incorporated in the cream.

Add your chocolate chips to the warm cream and stir till you get a uniformly chocolaty mix.

Add in the agar agar, stir to dissolve completely until you have a perfectly smooth hot-chocolate like mix.

Take the saucepan off the heat and directly pour the mixture into your cream cartons or whatever moulds you’re using.

Leave to set in the fridge for at least two hours.

When you’re ready to serve, cut the carton along its length with a scissor and gently ease the pudding out. It should slide right out.

Top with a dusting of cocoa powder and some desiccated coconut. Slice and serve.