- Yield: Makes 6 six-ounce servings
Photography: Minh + Wass
Source: Martha Stewart Living, January 2003
- 1/3 cup plus 1 tablespoon unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large egg yolks
- 2 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate, finely chopped
- Whipped cream, for garnish (optional)
- Chocolate shavings, for garnish (optional)
Into a medium bowl, sift together cocoa, cornstarch, and salt. Stir in sugar.
Add egg yolks to bowl, and pour in 1/2 cup milk; whisk until well combined.
In a medium saucepan, heat remaining 2 cups milk and the heavy cream over medium heat until mixture just comes to a boil. Slowly whisk milk mixture into cocoa mixture.
Rinse out saucepan but do not dry (to help prevent scorching). Return custard mixture to saucepan, and place over medium-low heat. Stir in vanilla.
While stirring constantly with a wooden spoon, cook until custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil). Don't worry if lumps form.
Pour custard through a fine sieve into a clean bowl, discarding any solids.
Add chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.
Divide pudding among six serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving. Garnish with whipped cream and chocolate shavings, if desired.