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1
Heat the milk in a small saucepan over medium heat until it's steaming and there are small bubbles coming up around the edges, but do not let it boil.
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2
While the milk is heating, put the yolks, sugar and salt into the bowl of an electric mixer fitted with a whisk attachement.
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3
Whisk at medium high speed until the eggs are a shiny pale yellow color (about 2 minutes).
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4
Add the cornstarch and coca powder and whisk until the mixture is smooth, scraping down the bowl as needed.
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5
With the mixer running at low speed, slowly pour in the hot milk along the edge of the bowl being careful to avoid the whisk.
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6
A pouring shield will help.
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7
Wash the saucepan out and then straing the pudding mixture back into the pot through a fine mesh sieve.
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8
Put the pot back on the stove over medium heat and cook the chocolate pudding, stirring constantly with the spatula.
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9
Be sure to scrape up the bottom of the pan as the mixture thickens so it doesn't burn.
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10
The pudding is done when it's very thick and has reached 170F.
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11
Don't worry if some lumps form, provided you strained the mixture in step 5, the lumps should go away in the next step.
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12
Turn off the heat and then add the chocolate a little bit at a time.
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13
Stir vigorously with the spatula to incorporate the melting chocolate and break up any lumps.
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14
Once all the chocolate has been added and your pudding is smooth, stir in the butter, cream and vanilla until uniformly incorporated.
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15
The pudding can be served warm, or you can cover with plastic wrap pressed up against the pudding to chill.
