Preparation:
Combine milk, 1/2 cup cocoa, and sugar in a large heavy saucepan, over a moderate flame bring to a simmer, stirring constantly remove from heat and set aside in a small bowl, whisk together cornstarch and 1/2 cup of the heated milk mixture in a separate bowl, whisk together eggs and egg yolks whisk 1/4 cup of the heated milk mixture into the egg mixture stir the egg mixture back into the milk mixture place over a moderate flame heat and stir for 1 minute, without boiling stir in cornstarch mixture heat and stir to a simmer, simmer for 1 minute remove from heat strain through a fine sieve into a clean saucepan stir in vanilla, bittersweet chocolate, semisweet chocolate, and butter spoon into 8 dessert glasses on a tray cover with plastic wrap (placed directly onto surface to prevent a skin from forming) allow to cool slightly and chill for 4-96 hours remove plastic wrap sift remaining 1 teaspoon cocoa over whipped cream and fold in gently garnish puddings with cocoa flavored whipped cream and grated white chocolate serve chilled or slightly chilled |
