Preparation:
Place 2 cups of the milk, 1/4 cup of the sugar and the salt in a heavy
nonreactive saucepan. Bring to a boil over medium heat
Meanwhile, mix together the remaining 1/4 cup sugar, the cocoa and the
cornstarch in a bowl. Whisk in the remaining 1/4 cup cold milk until smooth
and free of lumps.
Slowly whisk the hot milk mixture into the bowl; return the mixture to the
saucepan. Slowly bring to a boil over medium heat, stirring very frequently.
Boil gently, stirring constantly, until the mixture is fairly thick, about 2
minutes.
In a small bowl, whisk the egg and egg yolks together. Slowly whisk in 1 cup
of the hot cocoa mixture. Whisk the egg mixture back into the hot cocoa
mixture. Cook over medium-low heat, whisking constantly, until the mixture
becomes slightly thicker, 3 to 5 minutes. Do not allow the mixture to boil or
over cook. Transfer the pudding to a clean bowl and lay a sheet of wax paper
or plastic wrap directly on the surface. Cool slightly on a wire rack.
Melt the semisweet chocolate with the butter in a small saucepan. Stir until
smooth and cool slightly; the chocolate should remain pourable.
Whisk the chocolate into the thickened egg mixture; stir in the vanilla. Pour
the pudding into 4 glass sundae dishes or ramekins. Refrigerate until cold, 2
to 3 hours. (If you'd like to pre vent a "skin" from forming, lay a sheet of
wax paper or plastic wrap directly on the surface of each serving before
chilling.)
Serve the pudding chilled, topped with vanilla-flavored whipped crea |
