Chocolate Pudding

Directions

1. 1
   Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan.
2. 2
   While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper.
3. 3
   Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute.
4. 4
   Scrape down the sides of the bowl and add the remaining 1/4 cup milk.
5. 5
   Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
6. 6
   With the machine running, slowly pour in the hot milk, processing to blend.
7. 7
   The mixture will be foamy, but the bubbles will disappear when the pudding is cooked.
8. 8
   Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens.
9. 9
   (The pudding should not boil.)
10. 10
    Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
11. 11
    Pour the pudding into 6 1/2-cup bowls or 1 large bowl.
12. 12
    Chill for at least 4 hours.
13. 13
    Serve plain or topped with heavy cream, whipped or not.