Barefoot Contessa's Double Chocolate Pudding

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 6 extra-large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons very good cocoa powder
• 1 pinch salt
• 2 cups milk
• 1 ounce very good semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream

Recipe

• 1 beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
• 2 on low speed, add the cornstarch, cocoa powder, and salt.
• 3 bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
• 4 combine well, then pour the mixture back into the pan.
• 5 cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
• 6 if the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
• 7 remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
• 8 pour into serving bowls.
• 9 place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.