Recipe information
Yield
Makes six 6-ounce servings
Ingredients
Preparation
Step 1
Into a medium bowl, sift together the cocoa, cornstarch, and salt. Stir in the sugar. Add the egg yolks to the bowl, and pour in 1/2 cup milk; whisk until well combined.
Step 2
In a medium saucepan, heat the remaining 2 cups milk and the heavy cream over medium heat until the mixture just comes to a boil. Slowly whisk the milk mixture into the cocoa mixture.
Step 3
Rinse out the saucepan but do not dry (to help prevent scorching). Return the custard mixture to the saucepan, and place over medium-low heat. Stir in the vanilla. Stirring constantly with a wooden spoon, cook until the custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil). Don’t worry if lumps form.
Step 4
Pour the custard through a fine sieve into a clean bowl, discarding any solids. Add the chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.
Step 5
Divide the pudding among 6 serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving. Garnish with whipped cream and chocolate shavings, if desired.
