Double-Chocolate Pudding

Directions

1. 1
   In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar.
2. 2
   Remove from the heat.
3. 3
   In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended.
4. 4
   Add the remaining 1/4 cup of milk and whisk until smooth.
5. 5
   Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly.
6. 6
   Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
7. 7
   In a medium bowl, whisk the whole egg with the egg yolks.
8. 8
   Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.
9. 9
   Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
10. 10
    Strain the pudding into a medium heatproof bowl.
11. 11
    Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes.
12. 12
    Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled.
13. 13
    (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.)
14. 14
    Serve with lightly whipped cream.