In a steel-vessel pour and heat milk. Cook on low flame and let it boil well.

In the next step, add coco powder in a bowl along with corn flour, sugar, and milk.

Whisk until all ingredients melt and blend well.

Next, in the vessel with milk simmering, pour in the coco mixture with one hand and keep stirring with the other hand.

Add chocolate and on full flame stir continuously to avoid it sticking it to the base. Let it come to a boil.

After a boil, on low medium flame keep stirring continuously and let it cook for 5-7 minutes until it has a thick consistency.

Switch off the flame and let it cool down.

You will observe a thick layer of cream on top of the coco, now strain into another bowl.

Refrigerate it for 5-6 hours

Once chilled serve in a glass and garnish with chocolate flakes or chocolate powder.