Nonpareil Chocolate Pudding

1. 1

   Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan.

2. 2

   Bring to a simmer, over medium-high heat.

3. 3

   Remove from the heat.

4. 4

   Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl.

5. 5

   Gradually whisk the hot milk into the egg mixture.

6. 6

   Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.

7. 7

   Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

8. 8

   Pour the pudding into 4 small cups.

9. 9

   Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

10. 10

    Just before serving pour the cream into a chilled bowl.

11. 11

    Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form.

12. 12

    Take care not to over-beat the cream or it will be grainy.

13. 13

    Serve each pudding with a dollop of whipped cream on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.