CHOCOLATE PUDDING TOPPED WITH POPCORN

SERVES 4 PREPARATION: 15 MIN CHILLIING: 2-2½ HOURS COOKING: 35-40 MIN

CRUST

1 packet (200g) Tennis biscuits 90ml (6T) butter, melted

FILLING

300g dark chocolate, broken into pieces

500g chocolate yoghurt 250ml (1c) amasi

375ml (1½ c) condensed milk 15ml (1T) cocoa powder 500ml (2c) popped popcorn 1 box (70g) Smarties

1 Crust Empty the Tennis biscuits into a plastic bag and crush them until fine using a rolling pin.

2 Transfer the crumbs to a bowl and add the melted butter. Mix until well combined.

3 Press the crumb mixture into the bottom of 4 wine glasses to form a crust of about 2cm thick. Put the glasses in the freezer for 15 minutes.

4 Filling Melt the chocolate in the microwave by microwaving for 30 seconds at a time and taking it out to stir until it has melted (be careful not to burn the chocolate) or in a saucepan over boiling water, stirring regularly.

5 In a separate bowl, combine the yoghurt, amasi, condensed milk, cocoa powder and half of the melted chocolate. Pour the filling on top of the crusts and refrigerate for 2-2½ hours.

6 Dip the popcorn into the rest of the melted chocolate and set aside.

7 Just before serving, decorate the puddings with the Smarties and popcorn.