Double Chocolate Pudding
Ingredients
- 2/3 cup sugar
- 1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate, chopped, plus shavings
Method
- Place a fine-mesh sieve over a
medium bowl; set aside. In a medium saucepan, whisk together sugar,
cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to
dissolve cornstarch. Whisk in egg yolks.
- Whisking constantly, heat over
medium until the first large bubble sputters, about 8 minutes. Reduce
heat to low; cook, whisking, 1 minute. Remove from heat; immediately
pour through sieve into bowl. Add butter, vanilla, and chocolate; stir
until smooth.
- Place plastic wrap on surface of
pudding (to prevent a skin from forming); chill at least 3 hours (or up
to 3 days). To serve, whisk until smooth; divide among serving cups, and
garnish with shavings.
