Ingredients

The following ingredients have 4 Servings
  • 2 egg yolks (take out eggs 15 minutes before starting recipe)
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups milk (whole or 2 %, cold)
  • 2 oz bittersweet chocolate (grated or chopped)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon butter (optional)
  • whipped ricotta (optional)
  • grated chocolate (optional)

Instruction

  • Place egg yolks in a bowl and give them a whisk. Set aside.
  • Whisk together the sugar, cornstarch and cocoa powder in a large saucepan.
  • Gradually, pour in the cold milk and whisk continuously. Eventually, you will get a mixture that resembles and smells like chocolate milk.
  • Over medium to medium-low heat, whisk the mixture occasionally for at least 7 minutes or until the mixture begins to thicken and is just simmering. We do not want a rolling boil...just a little simmer. Whisk for 1-2 additional minutes and then lower the heat to low.
  • Whisk about 1/2 of a cup of this hot mixture into the egg yolks. Whisk the egg yolks for about 30 seconds. Repeat one more time to temper the eggs.
  • Add the egg mixture slowly to the hot mixture while constantly whisking. 
  • Increase the heat to medium-low and whisk for another 2-3 minutes or until the mixture thickens a little bit more.
  • Remove the saucepan from the heat and immediately add the grated chocolate, vanilla, salt and butter. Whisk together.
  • Pour the mixture into your serving dishes or into a bowl, and cover with cellophane directly touching the top.
  • Allow to cool down for about 30 minutes at room temperature.
  • Refrigerate the pudding for a couple of hours or overnight
  • Serve cold. 
  • Optional: Top with whipped ricotta and grated chocolate.