Dark Chocolate Pudding

1. 1

   In a medium bowl, whisk the sugar with the cornstarch, cocoa and salt.

2. 2

   In a large bowl, combine the chocolate and butter.

3. 3

   In a medium saucepan, heat the milk and cream over moderate heat just until bubbles form around the edge of the pan; remove from the heat.

4. 4

   Whisk 1/2 cup of the hot milk into the sugar mixture, then whisk in the egg yolks and another 1/2 cup of the hot milk.

5. 5

   Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until bubbles begin to form around the edge of the pan and a candy thermometer inserted in the pudding registers 165, about 5 minutes.

6. 6

   Strain the pudding into the bowl with the chocolate and butter and whisk until incorporated, about 2 minutes.

7. 7

   Press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 2 hours.

8. 8

   Scoop into bowls and serve with whipped cream.

No additional tips available.