Chocolate Pudding

Method

1. 1

   Chop the dark chocolate finely so it melts quickly and evenly later.

2. 2

   In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until there are no visible cocoa lumps.

3. 3

   Add the egg yolks and a small splash of the milk. Whisk until a thick, smooth paste forms.

4. 4

   Slowly pour in the remaining milk while whisking constantly, so the mixture stays smooth.

5. 5

   Place the saucepan over medium-low heat and cook gently, stirring all the time with a whisk or spatula.

6. 6

   When the mixture begins to steam, keep stirring carefully, scraping the bottom and corners of the pan.

7. 7

   Cook until the pudding thickens and starts to bubble softly. Let it bubble gently for about 1 minute to cook the cornstarch fully.

8. 8

   Remove the pan from the heat. Add the chopped dark chocolate, butter, and vanilla extract. Stir until glossy and completely melted.

9. 9

   Strain the pudding through a fine sieve into a clean bowl for an extra-silky texture.

10. 10

    Pour into 6 small glasses, cups, or ramekins. Tap gently on the counter to remove air bubbles.

11. 11

    Cover the surface directly with parchment or plastic wrap if you want to avoid a skin. Cool slightly, then refrigerate for at least 3 hours.

12. 12

    Serve chilled with whipped cream, chocolate shavings, and a light dusting of cocoa powder.