Ingredients:

  • 2 cups (475ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1/4 teaspoon (1.25ml) salt
  • 2 tablespoons (15g) cornstarch
  • 2 large egg yolks
  • 2 ounces (55g) bittersweet chocolate (70% cacao or higher), finely chopped
  • 1 teaspoon (5ml) vanilla extract
  • Optional: 1 tablespoon (15g) unsalted butter, cut into small pieces

Instructions:

  1. In a saucepan, whisk together milk, cream, sugar, cocoa powder, and salt.
  2. In a separate small bowl, whisk egg yolks and cornstarch until smooth.
  3. Slowly drizzle a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
  4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens significantly and coats the back of a spoon (about 5-7 minutes).
  5. Take the saucepan off the heat.
  6. Stir in the chopped bittersweet chocolate and vanilla extract until the chocolate is completely melted and the pudding is smooth. Stir in butter, if using, until melted and incorporated.
  7. Pour the pudding into a heatproof bowl or individual serving dishes. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  8. Refrigerate for at least 2 hours, or preferably overnight, until fully chilled and set.