Double Chocolate Pudding

This recipe redeems my Ina cake failure! Chocolate Pudding is one of my absolute favorite desserts. This pudding is rich, creamy and perfectly chocolate flavored, everything you would want a homemade pudding to be. This recipe easily goes with the most casual of meals to a fancy dinner party when served in a crystal footed dish. Simple, delicious, perfect! I served mine with homemade whipped cream on top. Sorry the whipped cream obscures the view of the pudding!

Double Chocolate Pudding

• 6 extra-large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons very good cocoa powder (I used green and black organic cocoa powder)
  
• Pinch salt
• 2 cups milk
• 1-ounce very good semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream

Directions

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Source: Ina Garten, Barefoot Contessa Parties, Clarkson Potter, 2001.