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1
Place a fine-mesh sieve over a large heat-proof container.
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2
In a saucepan, combine the milk and cream; heat to just under a boil.
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3
Meanwhile, in a mixing bowl, combine the cornstarch and sugar; sift in the cocoa powder; whisk until blended.
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4
In another bowl, whisk the eggs with the salt until blended, then add to the sugar mixture and whisk until well combined.
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5
Slowly add half of the hot milk mixture to the egg mixture while whisking constantly.
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6
Pour the combined egg mixture back into the pan with the rest of the milk mixture; cook over medium heat, whisking constantly, until the mixture has visibly thickened and reads 208u00b0 on a thermometer, should take about 5-7 minutes, depending on how cold your eggs are.
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7
Immediately pour the contents of the pan through the sieve.
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8
Add the chocolate and let the heat of the milk/egg mixture melt it.
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9
When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible.
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10
Stop the blender and scrape down the sides of the container with a rubber spatula.
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11
Immediately portion pudding into individual cups; let cool, and serve at room temperature, topped with whipped cream.
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12
The pudding will keep, well covered, in the refrigerator for up to 4 days.
