• tablespoons all purpose flour
  • tablespoons brown sugar
  • tablespoons Cocoa Powder
  • tablespoons Golden palm oil
  • tablespoons water
  • pinch of salt
  • 1⁄2 teaspoon vanilla extract
  • tsp chocolate chips
  • eggs
  • 25g sugar
  • 25g milk
  • Vanilla extract
  • 1/2 TBSP Corn starch


  • In a microwavable mug (roughly 1 cup measurement) mix together all of the ingredients.
  • Mix in the chocolate chips.
  • If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  • Microwave for 45-.‐60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
  • For the Antidote : bring to a boil the milk with vanilla extract
  • In a bowl, whisk the egg yolks, the sugar and the corn starch until it become white.
  • Add in the hot milk and cook it on a slow stove until it become thicker.
  • Serve in an antidote container.
  • Place the mug on a plate, garnish with a mint leaf and dispose the antidote container on a side.