Break up the chocolate and melt in a bowl in the microwave, set aside to cool slightly.

Mix together the cocoa powder, corn flour and salt together in a saucepan over a low heat.

Slowly add the golden syrup and the melted chocolate.

Combine the Mylk stirring constantly.

Divide between four 130ml ramekins and refrigerate for a minimum of 4 hours or overnight.

Before serving, combine the solid creamed coconut and icing sugar in a stand mixer fitted with a whisk. Slowly add drops of water until it comes together to create a texture like whipped cream.

Use a piping bag to decorate the tops of the puddings.

Sprinkle with a pinch of turmeric and decorate with a single piece of crystallised ginger.