2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder
In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.
Use this pudding as a creamy pie filling in a graham cracker crust. Or freeze it in ice-pop molds to make fudge pops.