INGREDIENTS
- 3/4 cup sugar, divided
- 1/3 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 3 cups whole or low-fat milk, divided
- 2 large eggs
- 2 large egg yolks
- 4 ounces milk chocolate, melted
- 2 tablespoons unsalted butter
- 1 tsp vanilla
- whipped cream for garnish
- chocolate shavings for garnish
DIRECTIONS
- In a large bowl, whisk together 1/4 cup sugar with the cornstarch and cocoa powder, breaking up any lumps.
- Stir in 1/2 cup milk, the eggs, and egg yolks.
- Whisk until smooth, set aside.
- Combine remaining 2 1/2 cups milk with the remaining sugar in a heavy bottomed saucepan and bring to a boil over medium heat.
- Temper the egg mixture by gradually adding about a third of hot milk mixture, whisking constantly.
- Pour the tempered egg mixture into the pan with the remaining milk mixture.
- Cook the pudding base over medium heat, stirring constantly, until the mixture reaches a boil and is quite thick and smooth, about 4-5 minutes.
- Temper the chocolate by adding about 1/2 cup of the pudding base and stirring unti very smooth.
- Pour the tempered chocolate into the base, add the butter and vanilla, then stir well until blended.
- Pour the pudding into eight 6-oz ramekins, custard cups or dishes.
- Place a piece of parchment or waxed paper directly on the surface of each pudding to prevent a skin from forming.
- Pierce the paper in 2-3 places to let the steam escape.
- Chill for at least 2 hours before serving.
- If desired, garnish with a dollop of whipped cream and chocolate curls.
