The Ultimate Chocolate Pudding

1. 1

   Working over a large bowl, sift 1/2 cup of the sugar with the cocoa, cornstarch and salt.

2. 2

   Whisk in 1/2 cup of the milk to make a smooth paste; scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed.

3. 3

   Put the chocolate in a heatproof bowl.

4. 4

   In a medium saucepan, combine the heavy cream with the remaining 1 1/2 cups of milk and 1/4 cup of sugar and bring just to a simmer over moderately high heat, stirring.

5. 5

   Reduce the heat to moderately low and stir in the cocoa paste.

6. 6

   Whisking constantly, boil the mixture for 1 minute.

7. 7

   Strain the mixture over the chocolate in the bowl.

8. 8

   Add the vanilla and stir until the pudding is smooth.

9. 9

   Pour the pudding into six glasses or 1-cup ramekins and let cool to room temperature.

10. 10

    Cover the puddings and refrigerate until set, at least 4 hours.

No additional tips available.