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1
In a small heatproof bowl, whisk together egg and yolks.
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2
Set aside.
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3
Place chocolate, butter and vanilla extract in a food processor or blender but dont turn on.
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4
In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth.
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5
Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch.
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6
At that point, it will start to thicken, and when it does immediately pull the pot off the heat.
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7
(You dont want to overboil the cornstarch, which can cause it to thin out again.)
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8
Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture.
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9
Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty).
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10
Immediately pour into the food processor or blender.
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11
Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
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12
Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap.
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13
Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl.
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14
Pudding can be made 3 days ahead.
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15
Serve with whipped cream or whipped creme fraiche, decorated with chocolate shavings and a pinch of sea salt, if you like.
