Yield: 6 servings
* 2 cups whole milk
* 1/2 cup sugar
* 1/3 cup natural cocoa powder
* 4 teaspoons cornstarch
* 3 large egg yolks
* 2 teaspoons pure vanilla extract
* 1/4 teaspoon fine salt
* 3/4 cup whipping cream
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive
saucepan. Bring to a simmer, over medium-high heat. Remove from the
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt,
egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into
the egg mixture. Return to the saucepan and cook over medium-high heat
whisking constantly, until the pudding comes to a full boil. Reduce
the heat to maintain a simmer, and continue whisking until thick,
about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and
refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream
with a whisk or a hand held mixer, and continue beating until soft
peaks form. Take care not to over-beat the cream or it will be grainy.
Serve each pudding with a dollop of whipped cream on top.