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1
Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan.
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2
While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper.
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3
Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute.
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4
Scrape down the sides of the bowl and add the remaining 1/4 cup milk.
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5
Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
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6
With the machine running, slowly pour in the hot milk, processing to blend.
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7
The mixture will be foamy, but the bubbles will disappear when the pudding is cooked.
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8
Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens.
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9
(The pudding should not boil.)
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10
Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
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11
Pour the pudding into 6 1/2-cup bowls or 1 large bowl.
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12
Chill for at least 4 hours.
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13
Serve plain or topped with heavy cream, whipped or not.
