In a medium pot, whisk cornstarch, sugar, salt cocoa powder and cinnamon/cayenne, if using. Whisk in milk. Add egg yolks and whisk. Place the pot on the stove and cook over medium (even medium high heat will work) heat until it comes to a gentle simmer, stirring constantly with a rubber spatula. Not stirring will result in your eggs scrambling. As soon as the mixture simmers, turn the heat to medium low,set the timer, turn the heat down a bit and keep cooking, still stirring constantly, for 3 minutes.
Remove from heat, add chopped chocolate, butter and vanilla and stir to combine until melted and incorporated.
I promised one pot in the recipe and it will work absolutely great. However, for extra smooth and superiors results, place chocolate, butter and vanilla into another pot, place a fine-mesh-sieve on top. Strain your hot pudding into the bowl with chocolate. Allow it to sit for a minute. Then gently stir to combine and melt everything together.
Press plastic wrap directly against the pudding and refrigerate for at least 2 hours. When completely cold and set, whisk your pudding vigorously with a whisk (or beat it with a mixer.) At that point, divide between bowls and enjoy!
Consider serving these topped with whipped cream, if desired.
Ingredients
Directions
In a medium pot, whisk cornstarch, sugar, salt cocoa powder and cinnamon/cayenne, if using. Whisk in milk. Add egg yolks and whisk. Place the pot on the stove and cook over medium (even medium high heat will work) heat until it comes to a gentle simmer, stirring constantly with a rubber spatula. Not stirring will result in your eggs scrambling. As soon as the mixture simmers, turn the heat to medium low,set the timer, turn the heat down a bit and keep cooking, still stirring constantly, for 3 minutes.
Remove from heat, add chopped chocolate, butter and vanilla and stir to combine until melted and incorporated.
I promised one pot in the recipe and it will work absolutely great. However, for extra smooth and superiors results, place chocolate, butter and vanilla into another pot, place a fine-mesh-sieve on top. Strain your hot pudding into the bowl with chocolate. Allow it to sit for a minute. Then gently stir to combine and melt everything together.
Press plastic wrap directly against the pudding and refrigerate for at least 2 hours. When completely cold and set, whisk your pudding vigorously with a whisk (or beat it with a mixer.) At that point, divide between bowls and enjoy!
Consider serving these topped with whipped cream, if desired.
