1tablespoonunsalted butter,room temperature (cut into small pieces)
Optional garnish:
Fresh whipped cream
Grated chocolate
Instructions
In a large stainless steel bowl, whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/2 cup of the milk until you have a thick paste.
Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.
Pour in the remaining 2 cups of milk with the cream into a medium-sized heavy saucepan. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.)
Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise. Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.
Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth.
Pour into 6 to 8 bowls. Can serve warm chilled. If serving cold, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. Can be made a day or two ahead of serving.
Notes
Adapted from [Joy of Baking|http://www.joyofbaking.com]