Decadent Chocolate Pudding

1In a medium saucepan, combine the whole milk (2 cups), granulated sugar (½ cup), unsweetened cocoa powder (¼ cup), and cornstarch (3 tablespoons). Whisk until smooth.

2Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.

3In a separate bowl, whisk the egg yolks (2 large). Slowly pour a ladleful of the hot milk mixture into the egg yolks (2 large), whisking constantly to temper the eggs.

4Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the pudding thickens.

5Remove the saucepan from the heat and stir in the salt (¼ teaspoon), vanilla extract (1 teaspoon), chopped semisweet chocolate, (4 ounces) and heavy cream (¼ cup) until the chocolate is melted and the pudding is smooth and creamy.

6Strain the pudding through a fine-mesh sieve into a bowl to remove any lumps or cooked egg bits.

7Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until set.

8Serve the decadent chocolate pudding chilled, topped with whipped cream or chocolate shavings for an extra indulgent treat!