My son makes this OFTEN.
Ultimate Chocolate Pudding
Recipe courtesy of Tyler Florence
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactivesaucepan.
Bring to a simmer, over medium-high heat.
Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl.
Gradually whisk the hot milk into the egg mixture.
Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups.
Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form.
Take care not to over-beat the cream or it will be grainy.
Serve each pudding with a dollop of whipped cream on top.
(I skipped that part 😉 and…I love it hot)