Ingredients

• 3 teaspoons cornflour
• 185ml (3/4 cup) reduced-fat milk
• 80g (1/3 cup) caster sugar
• 30g (1/4 cup) cocoa powder
• 2 tablespoons hot water
• 1 teaspoon vanilla essence
• Melted butter, to grease
• 1 tablespoon caster sugar, extra, to dust
• 2 egg yolks, lightly whisked
• 4 egg whites
• Icing sugar, to dust

Method

• Step 1 Blend the cornflour with a little of the milk in a small saucepan. Stir in the remaining milk and the sugar.
• Step 2 Combine cocoa and hot water in a small bowl. Stir into milk mixture until combined. Stir with a wooden spoon over medium-high heat until mixture comes to the boil. Reduce heat to low and stir for 2 minutes. Remove from heat and stir in vanilla essence. Pour into medium heatproof bowl and cover surface of sauce with plastic wrap. Place in fridge for 30 minutes or until cooled to room temperature.
• Step 3 Preheat oven to 180°C. Brush eight 125ml (1/2-cup) straight-sided ovenproof dishes with the butter to lightly grease. Dust insides with extra sugar and shake out excess. Place dishes on a baking tray.
• Step 4 Stir egg yolks into sauce. Use an electric beater to whisk egg whites in a clean glass or ceramic bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into sauce. Fold in remaining egg whites until combined.
• Step 5 Spoon evenly into prepared dishes. Bake in preheated oven for 20 minutes or until well puffed. Dust with icing sugar and serve immediately.