- 2 cups whole milk (yeah, i know.)
- 1/2 cup of sugar
- 3 large egg yolks
- 4 teaspoons corn starch
- 1/4 teaspoon fine salt
- 1/3 cup cocoa powder
- 1/4 cup whipping cream
Start by heating 1 1/2 cups of the milk, all the sugar, and all the cocoa over medium high heat until it reaches a simmer. Remove the pan from the heat and set aside.
In a medium sized bowl, pour the remainder of the milk and add the cornstarch, salt, egg yolks and vanilla and whisk together. Next, temper the cornstarch mixture by SLOWLY adding the hot milk and whisking. Return to the saucepan and cook over medium-high heat whisking constantly until the pudding has come to a full boil. Reduce the heat to medium-low to a simmer, and keep whisking for 2-3 minutes until the pudding thickens.
Pour the pudding into 5-6 small cups and cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
If you're a whipped cream loving heathen - pour the whipped cream into a chilled bowl and starting on low, use a hand mixer and beat the whipped cream until soft peaks form and then stop immediately - if you overbeat it, it will become grainy. It's done! Enjoy!