Ingredients

1/4c sugar

1/4c corn starch

2T unsweetened cocoa powder

Pinch kosher salt

2c whole milk

4 large egg yolks

2T unsalted butter, cut into pieces

3oz semisweet chocolate, chopped

1t pure vanilla extract

Whipped cream, for serving

Preparation

  1. Set a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, cocoa and salt. Gradually whisk in the milk, then the egg yolks.

  2. Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7-8 minutes. Continue to cook, whisking, for 1 minute more. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon. Add the butter and chocolate and stir until melted. Mix in the vanilla.

  3. Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hrs and up to 2 days. Before serving, gently stir the pudding to loosen it. Serve with whipped cream.