Chocolate Pudding

Instructions

1. Prepare the dry ingredients
   In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined and no lumps remain.
2. Create the base mixture
   Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and comes to a simmer, about 5-7 minutes.
3. Temper the egg yolks
   Once the mixture is hot, take about 1/2 cup of the hot mixture and slowly whisk it into the beaten egg yolks to temper them. Then gradually whisk the egg yolk mixture back into the saucepan.
4. Cook until thickened
   Return to medium-low heat and cook, whisking constantly, until the pudding thickens enough to coat the back of a spoon, about 2-3 minutes. Do not let it boil or the eggs will scramble.
5. Add chocolate and butter
   Remove from heat and add the chopped chocolate and butter. Whisk until completely melted and the pudding is smooth. Stir in the vanilla extract.
6. Strain and portion
   For an extra-smooth texture, strain the pudding through a fine-mesh sieve into a bowl or directly into individual serving dishes. This removes any potential lumps or bits of cooked egg.
7. Chill thoroughly
   Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until completely chilled and set, at least 2 hours or overnight.
8. Serve and garnish
   Before serving, remove the plastic wrap. If desired, top each portion with a dollop of whipped cream and chocolate shavings. Serve cold.