Double Chocolate Pudding
Grrrrrgh!
Course : Puddings
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  c             milk
     1/2  c             sugar
   1      Pinch         salt
   3      T             unsweetened cocoa powder
   2      T             cornstarch -- sifted
   1      large         egg
   2      large         egg yolks
   5      ounces        best-quality semisweet chocolate -- finely chopped
   2      T             unsalted butter
   1      t             pure vanilla extract
                        Lightly whipped cream flavored with -- for serving
                        vanilla extract
 

Preparation:

Place 2 cups of the milk, 1/4 cup of the sugar and the salt in a heavy nonreactive saucepan. Bring to a boil over medium heat Meanwhile, mix together the remaining 1/4 cup sugar, the cocoa and the cornstarch in a bowl. Whisk in the remaining 1/4 cup cold milk until smooth and free of lumps. Slowly whisk the hot milk mixture into the bowl; return the mixture to the saucepan. Slowly bring to a boil over medium heat, stirring very frequently. Boil gently, stirring constantly, until the mixture is fairly thick, about 2 minutes. In a small bowl, whisk the egg and egg yolks together. Slowly whisk in 1 cup of the hot cocoa mixture. Whisk the egg mixture back into the hot cocoa mixture. Cook over medium-low heat, whisking constantly, until the mixture becomes slightly thicker, 3 to 5 minutes. Do not allow the mixture to boil or over cook. Transfer the pudding to a clean bowl and lay a sheet of wax paper or plastic wrap directly on the surface. Cool slightly on a wire rack. Melt the semisweet chocolate with the butter in a small saucepan. Stir until smooth and cool slightly; the chocolate should remain pourable. Whisk the chocolate into the thickened egg mixture; stir in the vanilla. Pour the pudding into 4 glass sundae dishes or ramekins. Refrigerate until cold, 2 to 3 hours. (If you'd like to pre vent a "skin" from forming, lay a sheet of wax paper or plastic wrap directly on the surface of each serving before chilling.) Serve the pudding chilled, topped with vanilla-flavored whipped crea