Chocolate pudding with white currant

1. Pour powdered sugar into a saucepan.
2. Add salt, corn starch, cocoa powder. Mix it up.
3. Pour the milk.
4. Put the pan on the fire and, stirring constantly, bring to a boil.
5. When it boils, reduce the heat to medium and add the crushed chocolate. Stir, keep on fire until the chocolate melts and the mixture thickens a little.
6. Remove the pan from the heat and let the mixture cool. The process can be accelerated if you put the pan in a container with cold water.
7. Mix mascarpone cheese with half of the cooled chocolate mixture. It is convenient to do this with a mixer (at low speed).
8. Wash the currants, sort them, separate them from the twigs. Put the berries on a paper towel so that excess moisture is absorbed into it.
9. Put a layer of chocolate mascarpone in the cremans, pour the chocolate mixture on top, sprinkle with berries.

Dessert can be served to the table immediately, or you can cool it - so it will be more refreshing. In the second case, put it in the refrigerator for at least 2 hours.

Bon appetit!