1. Dissolve cocoa in half cup milk.
2. Dissolve plain flour in half cup milk.
3. Put remaining milk to boil, add sugar.
4. Stir in plainflour, cocoa mixtures.
5. Continue to simmer for 3 minutes, stirring continuously.
6. Take off fire, stir in essence.
7. Cool to room temperature, stirring frequently.
8. Beat with an eggwhisk till light and fluffy.
9. Fold in whipped cream.
10. Beat again to a light fluffy mixture.
11. Set either in individual bowls or in pudding dish.
12. Set till firm, but do not allow to freeze solid.
13. Serve chilled, topped with a swirl of whipped sweetened cream, or chocolate curls.

Making time: 30 minutes (excluding setting time)
Makes: 5-6 individual servings
Shelflife: 2-3 days frozen