Best Creamiest Chocolate Kulfi

Ingredients

• Whole/full fat milk – 500 ml + 1/4 cup
• Milk powder – 1/4 cup
• Fresh cream, I used Amul cream – 1/4 cup + 2 tbsp
• Melted chocolate, I used 1 bar of Dairy Milk chocolate – 1/4 cup
• Cocoa powder – 2 tbsp
• Brown Sugar – 1/3 cup
• Cornflour – 1 and 1/2 tbsp 

Direction

1. Bring half liter of milk to a boil in a wide and thick bottomed pan.
2. Simmer and let it reduce to half, stirring in between occasionally.
3. Add milk powder, cream, cocoa powder, melted chocolate and sugar. Whisk until smooth. Let it cook on medium heat for 8 to 10 minutes stirring regularly in between.
4. Mix cornflour with 1/4 cup of cold milk.
5. Add it to the boiling mixture and whisk continuously so that no lumps are formed.
6. Simmer and let it thicken. It will take just 2 to 3 minutes.
7. Switch off the heat and let the kulfi mixture cool down to room temperature.
8. Once it is nicely cooled, pour in kulfi moulds and freeze for good 8 to 10 hours, preferable overnight. If you do not have kulfi mouls, you can even freeze it in an airtight steel/glass box.
9. Before enjoying the kulfi, just let the kulfi mould sit out at room temperature for 2 to 3 minutes. Tightly grab the stick and pull out.
10. Enjoy with some chocolate syrup drizzled on the top.
11. Once the kulfi mixture has completely cooled, you can even add some chocolate chips or chopped nuts in it before pouring it in kulfi moulds.