Ingredients

The following ingredients have 2 Servings
  • ½ cup heavy cream
  • 2 teaspoons cornstarch
  • 1 large egg yolk
  • ⅛ teaspoon salt
  • ¾ cup milk
  • ¼ cup sugar
  • 2 ½ tablespoons cocoa powder
  • ¼ cup chocolate chips
  • ⅛ teaspoon vanilla extract
  • whipped cream ((optional))

Instruction

  • Whisk the cream, cornstarch, egg yolk and salt in a small bowl. Set aside.
  • Pour the milk, the sugar, and the cocoa powder in a small saucepan. Bring to a simmer, over medium-high heat, stirring occasionally. Remove from the heat.
  • Gradually whisk the hot milk mixture into the egg mixture. (Do this very slowly. You want to temper the eggs which means that you very slowly add the hot milk into the eggs and make both mixtures almost the same temperature. If you dump all of the hot milk mixture into the egg mixture, the eggs will start to scramble.)
  • Return the mixture to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
  • Reduce the heat to a simmer and continue whisking until thick, about 2-3 minutes more.
  • Remove saucepan from the heat and add chocolate chips and vanilla. Whisk until smooth.
  • Pour the pudding into a cup. Place the pudding in the refrigerator uncovered for 1 hour. After 1 hour cover the top of the pudding with plastic wrap and refrigerate at least 3 hours until set.
  • Top with whipped cream, if desired