Serves 4 to 6
Active time: 15 minutes
Start to finish: 2 1/4 hours, including chilling
2 TBSP Sugar
2 TBSP Cornstarch
2 TBSP unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz fine-quality milk chocolate, chopped
1 TSP pure vanilla extract
Accompaniment: Lightly sweetened whipped cream
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2 quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. MIXTURE WILL BE THICK. Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.
NOTE: Pudding can be chilled, covered with plastic wrap after 2 hours and stored for up to 3 days.
