Chocolate Pudding

INGREDIENTS
500 g fresh whole milk
75 g butter
100 g 70% dark chocolate
225 g caster sugar
125 g eggs (whole)
40 g egg yolk
85 g our
8 g unsweetened cocoa powder
20 ml Jamaican rum 70°
0.1 g nutmeg
For the Chantilly cream
250 g whipped cream
100 g custard
3 g gelatin leaves
To decorate
100 g caramel (or chocolate) topping

PREPARATION
Boil the milk with nutmeg and butter, pour over the chocolate and whisk well to create an emulsion, keep it all to one side. Mix the eggs with the egg yolks and caster sugar, add the our, the cocoa and the rum.
Pour the chocolate milk into this mixture and mix well.
Fill the cavities of the mould and bake at 165°C for 25 minutes.
For the chocolate Chantilly:
soak the gelatin in cold water and melt it into the custard which must have a temperature of 60°C; when it is cold add the whipped cream.
To decorate:
ll the pies holes with the Chantilly cream and then put them in the fridge to set Garnish with caramel topping before serving.