Midnight Pudding

Directions

1. 1
   Bring on the night by melting the semisweet chocolate in the top half of adouble boiler over medium heat.
2. 2
   Stir the chocolate constantly with a rubber spatula until it is completely melted and smooth, then remove from the heat and set aside.
3. 3
   Heat the half-and-half, 1/4 cup sugar, and the cocoa in a 3-quart saucepan over medium-high heat.
4. 4
   When hot, whisk to dissolve the sugar.
5. 5
   Bring to a boil.
6. 6
   While the cream is heating, whisk the egg yolks, remaining sugar and cornstarch in a medium bowl until slightly thickened and lemon-colored.
7. 7
   Pour the boiling half-and-half mixture slowly into the egg yolks and stir to combine.
8. 8
   Return the mixture to the saucepan and heat over medium-high heat, stirring constantly, until it begins to boil and becomes quite thick, about 30 seconds.
9. 9
   Remove the pan from the heat and transfer the mixture to a large bowl.
10. 10
    Add the melted chocolate, then place the bowl in ice water and stir the pudding until it is cold.
11. 11
    Fold all but 2 tablespoons of chopped white chocolate into the pudding.
12. 12
    Portion 3/4 cup of the pudding into each of 4 dessert dishes and sprinkle 1/2 tablespoon of the remaining white chocolate over the top of each.