1/3 C. plus 1 T. unsweetened Dutch-process cocoa powder
1/8 t. salt
2 1/2 C. whole milk or substitute 2 percent milk
4 large egg yolks
1/2 C. heavy cream
1 t. pure vanilla extract
4 oz. good-quality bittersweet or semi-sweet chocolate
Lightly sweetened whipped cream, to serve, if desired
Place the sugar in a large bowl. Sift over it the cornstarch, cocoa and salt.
Add 1/2 cup of the milk and stir in mixture to make a thick paste. Lightly beat
the egg yolks, then add these to the cornstarch mixture, whisking to blend well.
Wrap a damp towel around the base of the bowl to prevent it from sliding around
when the scalded milk is added.
Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the remaining 2 cups
milk and the cream. Bring these just to the boil, then remove the pot from the
heat. Pour a small amount of the hot liquid into the cornstarch-cocoa mixture,
whisking constantly. Continue to whisk the milk-cream mixture into the bowl
gradually, until all of the liquid has been incorporated and the mixture is
smooth. Rinse out the pot used to scald the milk and cream, but don't dry it;
this will help prevent the pudding from scorching on the bottom. Pour the
custard into the clean pot and add the vanilla.
Have ready a clean mesh sieve over a medium-sized bowl. Return the pot to the
stove and stir with a wooden spoon over low to medium-low heat until the custard
thickens, about 5 to 7 minutes. It should approach, but never quite reach, the
boil, and be about the consistency of mayonnaise when it is done.
This custard behaves very strangely - you may fear something has gone terribly
wrong, but press on! It will get increasingly lumpy to the point where, just as
it reaches the right thickness, it will seem downright chunky. Never mind!
Quickly remove the pot from the element and pour through the sieve into the
clean bowl, pressing the custard through with a rubber spatula.
Add the finely chopped or grated chocolate in two additions, stirring gently
with a clean wooden spoon or rubber spatula until the chocolate is melted
smoothly into the pudding. Spoon the pudding into 6 to 8 serving dishes or
goblets and chill at least 6 hours or overnight.
If you like pudding with no skin on the top, press plastic wrap onto the surface
of the warm pudding in the serving dishes. If a skin on your chocolate pudding
makes you happily nostalgic, wait until the puddings are cold before covering.
The pudding can be made up to 2 days ahead of time.
