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1
Place sugar in a large bowl.
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2
Sift over it the cornstarch, cocoa and salt.
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3
Add 1/2 cup of the milk and stir the mixture to make a thick paste.
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4
Lightly beat the egg yolks, then add these to the cornstarch mixture, whisking to blend well.
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5
Wrap a damp towel around the base of the bowl to prevent it from sliding around when the scalded milk is added.
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6
Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the remaining 2 cups milk and the cream.
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7
Bring these just to the boil, then remove the pot from the heat.
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8
Pour a small amount of the hot liquid into the cornstarch-cocoa mixture, whisking constantly.
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9
Continue to whisk the milk-cream mixture into the bowl gradually, until all of the liquid has been incorporated, and the mixture is smooth.
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10
Rinse out the pot used to scald the milk and the cream, but don't dry it: this will help prevent the pudding from scorching on the bottom.
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11
Pour the custard into the clean pot and add the vanilla.
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12
Have ready a clean mesh sieve over a medium sized bowl.
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13
Return the pot to the stove and stir with a wooden spoon over low to medium-low heat until the custard thickens, about 5 to 7 minutes.
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14
It should approach but never quite reach, a boil and be about the consistency of mayonnaise when it's done.
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15
This custard behaves strangely, you may fear something has gone terribly wrong, but press on!
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16
It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky: never mind!
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17
Quickly remove the pot from the element and pour through the sieve into the clean bowl, pressing the custard through with a rubber spatula.
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18
Add the finely chopped or grated chocolate in 2 additions, stirring gently with a clean wooden spoon or rubber spatula until the chocolate is melted smoothly into the pudding.
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19
Spoon the pudding into 6 to 8 serving dishes or goblets and chill at least 6 hours or overnight.
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20
If you like the pudding with no skin on the top, press plastic wrap onto the surface of the warm pudding in the serving dishes.
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21
If a skin on your chocolate pudding makes you happily nostalgic, wait until the puddings are cold before covering.
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22
The pudding can be made up to 2 days ahead of time.
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23
Serve just as it is, or with a dollop of lightly sweetened whipped cream for a truly decadent dessert.
