Chocolate biscuit pudding

Instructions

1. In a saucepan, mix the sugar, cocoa, cornflour and salt.
2. Gradually add the milk and coconut milk while whisking to avoid lumps.
3. Heat over medium heat, stirring constantly, until thickened, about 8 minutes.
4. Off the heat, stir in the beaten yolks, the butter and the vanilla, then return to low heat for 1 minute, stirring.
5. Leave the chocolate cream to cool, covering it with cling film pressed onto the surface.
6. Whip the double cream into firm chantilly and gently fold it into the cooled chocolate cream.
7. In a square dish, quickly dip each biscuit in a little milk, then arrange a tight layer on the bottom.
8. Cover with a layer of cream, then repeat, finishing with the cream. Chill for at least 4 hours, then sprinkle with grated chocolate before serving.