Chocolate Blackout Pudding (From Scratch)

1. 1

   In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well.

2. 2

   In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt.

3. 3

   Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted.

4. 4

   Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.

* Per serving · 4 servings · Values may vary.