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1
Place a fine-mesh strainer over a large bowl; set aside.
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2
Place the egg yolks and cream in a large bowl and whisk to combine; set aside.
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3
Place the sugar, cocoa powder, cornstarch, and salt in a large, heavy-bottomed saucepan and whisk to combine.
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4
Slowly whisk in the milk until smooth.
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5
Place the pan over medium heat, stirring constantly with a rubber spatula and making sure to scrape the bottom of the pan, until the mixture comes to a simmer and thickens slightly, about 6 minutes.
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6
Remove the pan from the heat and slowly whisk the contents into the reserved egg yolk mixture.
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7
Pour the egg-cocoa mixture back into the saucepan and continue cooking over medium heat, stirring constantly and scraping the bottom of the pan, until it just begins to simmer, about 7 minutes.
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8
Reduce the heat to low and cook, stirring constantly, until thickened, about 1 minute more.
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9
Immediately pour the mixture through the prepared strainer, scraping any extra clinging to the underside of the strainer into the bowl; discard the solids left in the strainer.
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10
Add the chocolate and vanilla to the bowl and stir until the chocolate has melted and the pudding is smooth.
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11
Transfer the pudding to small ramekins or bowls.
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12
Immediately press sheets of plastic wrap directly onto the surface of the puddings to prevent a skin from forming.
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13
Refrigerate until very cold, at least 3 hours or overnight.
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14
When ready to serve the pudding, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
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15
Place all of the topping ingredients in the chilled bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes.
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16
(Alternatively, you can use a hand whisk and a large chilled bowl.
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17
Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.)
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18
Serve immediately with the pudding.
