Triple-Chocolate Pudding

Directions

1. 1
   Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water.
2. 2
   Add the chocolates and stir until melted and smooth.
3. 3
   Remove the bowl from the saucepan.
4. 4
   Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
5. 5
   Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl.
6. 6
   Whisk in the eggs, egg yolk and cream.
7. 7
   Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly.
8. 8
   Bring to a boil, whisking oftenand scraping the side of the saucepan.
9. 9
   Reduce the heat to low and let bubble for 30 seconds.
10. 10
    Remove the saucepan from the heat.
11. 11
    Strain the pudding through a sieve into a medium bowl.
12. 12
    Whisk in the melted chocolate mixture, rum and vanilla.
13. 13
    Spoon the pudding into 6 jars or bowls.
14. 14
    Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife.
15. 15
    (If you like a skin on your pudding, do not cover.)
16. 16
    Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours.
17. 17
    (The pudding can be refrigerated for up to 3 days.)
18. 18
    Remove the plastic wrap and top with whipped cream and shaved chocolate.
19. 19
    Photograph by David Malosh