1/2 cup granulated sugar
2 1/2 tbsp. cornstarch
1 1/2 tbsp. unsweetened cocoa powder
A pinch of salt
1 1/4 cups heavy cream
10 oz. whole milk
1 tsp. vanilla extract
6 oz. semisweet chocolate, finely chopped
1 1/2 tbsp. unsalted butter, cut into small pieces
Sweetened whipped cream or non-dairy whipped topping
1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a medium size mixing bowl with pouring spout, combine heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a ladle, pour pudding into six dessert cups.
3. Refrigerate until completely set, about 1 hour. Serve with sweetened whipped cream or non-dairy whipped topping.
Makes 6 servings.
Date: October 15, 2006