-
1
In a medium saucepan, combine 2 cups of milk with 1/4 cup of sugar and bring to a gentle boil over medium-high heat stirring occasionally.
-
2
In a small bowl, combine the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a gentle boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2-5 minutes.
-
3
In a medium bowl, whisk the whole egg with the egg yolks. Slowly pour the pudding mixture into the eggs while whisking until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
-
4
Pour the pudding into a medium heatproof bowl. 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. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If not serving soon, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.)
-
5
Layer in a parfait cup with whipped cream and fresh raspberries.
-
6
The chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.
