Ingredients

The following ingredients have 6 Servings
  • 3/4 cup plus 2 tablespoons sugar
  • 3 tablespoons cocoa powder
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 eggs
  • 2 egg yolks
  • 2 1/2 cups whole milk
  • 4 ounces semi-sweet or bittersweet chocolate, melted
  • 2 ounces unsweetened chocolate, melted
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 4-6 drops pure orange essential oil or 1/8 - 1/4 teaspoon orange extract

Instruction

  • Combine the sugar, cocoa, cornstarch, and salt in a medium-sized saucepan.
  • Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.
  • Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.
  • Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.
  • Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.
  • Serve with a dollop of whipped cream and chocolate shavings.