Hot Chocolate Pudding

1. 1

   Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

2. 2

   Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl.

3. 3

   Whisk in the egg yolks and the remaining 1/2 cup milk.

4. 4

   Slowly add half the hot milk into the egg mixture, whisking constantly until smooth.

5. 5

   Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan, and bring to a boil over medium heat, whisking constantly.

6. 6

   Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes.

7. 7

   Remove the saucepan from the heat, and stir in the vanilla.

8. 8

   Let the pudding cool slightly, stirring a few times to prevent a skin from forming.

9. 9

   Place a piece of plastic wrap directly on the surface of the pudding, and refrigerate until it has completely cooled and thickened, about 4 hours.

10. 10

    Before serving, whisk the pudding vigorously until it's smooth and creamy.

11. 11

    Spoon it into serving bowls, and top with dollops of whipped cream and a sprinkling of hot chocolate mix.

No additional tips available.