Deep Dark Chocolate Pudding
5 ounces bittersweet chocolate
2 Tbs butter
2 1/3 cup milk
1/2 cup sugar
Pinch of salt
2 Tbs dutch process cocoa
1 Tbs corn starch
2 large egg yolks
1 large egg
2 tsp vanilla
1 1/2 tsp instant espresso
Whipped cream, for serving
Microwave chocolate and butter until melted.
Let cool slightly.
In saucepan, simmer 2 cups of milk, 1/4 cup sugar and salt.
In small bowl whisk cocoa and cornstarch with remaining milk.
Mix cocoa paste into hot milk.
Whisk egg yolks and whole egg with remaining sugar.
Gradually whisk some hot milk into eggs to warm them.
Then whisk egg mixture into pan and cook over moderately high heat, whisking until very thick, about 5 minutes.
Remove from heat and whisk in chocolate and butter, vanilla, and espresso.
Strain pudding into bowl and set in ice bath, stir until cooled.
Place a sheet of plastic wrap directly on surface of pudding.
Refrigerate until well chilled, at least 4 hours, or overnight.
Serve with whipped cream.