Dark Chocolate Pudding

Directions

1. 1
   In a medium bowl, whisk the sugar with the cornstarch, cocoa and salt.
2. 2
   In a large bowl, combine the chocolate and butter.
3. 3
   In a medium saucepan, heat the milk and cream over moderate heat just until bubbles form around the edge of the pan; remove from the heat.
4. 4
   Whisk 1/2 cup of the hot milk into the sugar mixture, then whisk in the egg yolks and another 1/2 cup of the hot milk.
5. 5
   Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until bubbles begin to form around the edge of the pan and a candy thermometer inserted in the pudding registers 165, about 5 minutes.
6. 6
   Strain the pudding into the bowl with the chocolate and butter and whisk until incorporated, about 2 minutes.
7. 7
   Press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 2 hours.
8. 8
   Scoop into bowls and serve with whipped cream.