Chocolate & Egg Pudding

      

Seperate 3 large eggs, beat the egg yolks & keep aside.
Mix together 1/4 cup of milk chocolate chips & 1 cup of whole/low fat milk. Cook on low heat till the chocolate completely melts, never allow the mixture to boil. Remove from heat & keep aside.
Heat 2 tbsps of salted butter in a saucepan , add 1 tbsp of plain flour & 1 tsp of unsweetened cocoa powder, fry till raw smell goes.Add the chocolate-milk mixture & 6 tbsps of granulated white sugar. Cook till the mixture thickens, remove from heat & let cool down to room temperature. Fold in egg yolks & again cook the mixture on low heat till it turns thick. Let cool completely & add 1 tsp of vanilla essence.
Preheat oven to 170C. Grease three 200 ml ramekins & keep aside.
Beat the egg whites adding 1/8 tsp of cream of tartar & beat well with your mixer till the whites hold soft peaks. Gradually add 1 tbsp of sugar & beat till the mixture holds stiff peaks. Fold in 1/3rd of the beaten egg whites into the chocolate mixture to lighten it, add the remaining whites & fold in gently but thoroughly.
Transfer batterto ramekins & set the ramekins in a hot water bath. Bake at170C for 30 minutes.
Serve chilled with vanilla flavoured whipped cream.