Real Chocolate Pudding Draft

How I make it

Pudding

1. In a medium saucepan, bring the milk and cream to a boil.

2. Meanwhile, set a sieve over a heatproof bowl.

3. In a separate bowl, sift the cornstarch and cocoa, add the sugar and mix well.

4. Add the eggs and salt and mix until smooth.

5. When the milk mixture is about to boil, take it off the heat and carefully pour it in a thin stream into the cocoa and egg mixture, whisking constantly.

6. Pour everything back into the pan and cook over medium heat, whisking constantly (a hand whisk works best), for 3-4 minutes, until very thick and bubbling.

7. Remove from the heat and immediately strain into the bowl.

8. Add the chocolate, let it soften in the heat for a minute or two, then stir until fully melted.

9. Blend with an immersion blender (or a regular blender) for 3-4 minutes.

10. Divide among individual serving cups and let cool to room temperature.

To serve

1. Whip the cream to stiff peaks.

2. Top each pudding with a dollop of whipped cream, sprinkle with a few chocolate shavings and serve.

What I've learned

• A large spring-loaded scoop is the easiest way I've found to fill the cups.
• The pudding keeps in the fridge for 2 more days.