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1
In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar.
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2
Remove from the heat.
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3
In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended.
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4
Add the remaining 1/4 cup of milk and whisk until smooth.
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5
Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly.
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6
Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
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7
In a medium bowl, whisk the whole egg with the egg yolks.
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8
Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.
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9
Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
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10
Strain the pudding into a medium heatproof bowl.
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11
Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes.
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12
Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled.
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13
(If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.)
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14
Serve with lightly whipped cream.
