Chocolate Pudding

Martha Stewart Living

Makes 6 servings

    1/3 cup + 1tbsp unsweetened cocoa                              
    2 tablespoons cornstarch                                       
    1/8 teaspoon salt                                              
    1 cup sugar                                                    
    4 egg yolk                                                     
    2 1/2 cups milk                                                
    1/2 cup heavy cream                                            
    1/2 teaspoon vanilla extract                                   
    4 ounces semisweet chocolate bar fine chop                     
    Whipped cream for garnish                                      
    Chocolate curls for garnish                                    

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 1O 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.