Barefoot Contessa'S Double Chocolate Pudding

1. 1

   Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.

2. 2

   On low speed, add the cornstarch, cocoa powder, and salt.

3. 3

   Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.

4. 4

   Combine well, then pour the mixture back into the pan.

5. 5

   Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.

6. 6

   If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.

7. 7

   Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

8. 8

   Pour into serving bowls.

9. 9

   Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.