Rich and chocolaty, this old-fashioned pudding fares well alone or with a dollop of lightly sweetened whipped cream.
2 cups whole milk
1 teaspoon pure vanilla extract
2 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares unsweetened chocolate
3 tablespoons unsalted butter
2 large whole eggs
3 large egg yolks
3/4 cup granulated sugar
1/3 cup Dutch process cocoa
3/4 cup heavy cream
1 teaspoon cornstarch
- In a medium sized saucepan, bring milk to a boil.
- Meanwhile, in the top of a double boiler combine the bittersweet chocolate and unsweetened chocolate with the butter and melt slowly until mixture is smooth. (Alternately this can be done carefully in a microwave.)
- In a large heatproof bowl, whisk the whole eggs and yolks with the sugar beating well until the sugar is well blended the mixture is a lighter yellow color. Add vanilla. Gradually add warm milk to egg mixture and whisk while combining. Return mixture to heat and cook over medium heat, constantly stirring until the liquid thickens and coats the back of a spoon. Immediately strain mixture into a large bowl.
- Gradually whisk in melted chocolate mixture and sifted cocoa mixture until fully incorporated.
- In a small saucepan using a whisk, combine the cream and cornstarch and bring to a boil, stirring over moderately high heat. Cook until thickened slightly, about 2 minutes. Vigorously whisk the cream into the chocolate custard until blended.
- Let the pudding cool slightly, stirring occasionally to prevent a skin from forming, about 10 minutes. Pour the mixture into parfait glasses or ramekins. Refrigerate 4 hours or more before serving.
Makes 4 to 6 servings. Recipe can be doubled or tripled.