1. stir cocoa powder in 75 ml milk until smooth. Bring remaining milk to a boil with 125 g sugar, add cocoa milk. Set aside. Stir egg yolks and cornstarch thoroughly in a baking bowl. Gradually stir the hot milk into the egg yolks. Pour everything through a fine sieve back into the saucepan and bring to a boil, stirring for 40 seconds. Add in orange liqueur and 150 ml whipped cream.
Pour pudding into a mold (750 ml capacity) rinsed with cold water. Gently bump mold against surface to allow air pockets to escape. Sprinkle pudding with enough sugar to cover with plastic wrap. Poke a few holes in the plastic wrap with a toothpick. Set aside to cool for 4-5 hours.
2. just before serving, caramelize remaining sugar in a saucepan over medium heat until golden brown. Gradually stir remaining whipped cream into caramel with a wooden spoon, making 45 seconds. Remove from the saucepan and cool a tiny bit.
Turn the pudding out onto a plate to serve and bring to the table with the warm caramel sauce.
Tip: If lumps form during cooking, the pudding can be strained through a fine sieve before pouring into the mold.
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