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 (2 cups) 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 (2 cups) mixture. Cook over medium heat, stirring constantly, until the pudding thickens, about 5-7 minutes.

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 (4 ounces) is melted and the mixture is smooth and creamy.

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

7Divide the pudding into serving dishes or ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

8Chill the pudding in the refrigerator for at least 2 hours, or until set and cold.

9Serve the decadent chocolate (4 ounces) pudding chilled, topped with whipped cream (¼ cup) or chocolate shavings if desired.