This was adapted from a recipe by a famous TV personality, but I have altered it so significantly that it is now my own: much less cream, more chocolate, and dear me, no need to fold in butter at the end. The original version had so much butter fat in it, it was nearly waxy. My version tastes like pudding, which is how I like it. The extra chocolate and the nut topping are also my mods.
5-6 tablespoons sugar
3 tablespoons cornstarch
1 1/2 tablespoons cocoa powder
1/2 cup heavy cream
3 cups whole milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped (for the chocolate-demented, you can up this to as much as 9 ounces for a more intense pudding.
Don’t go that high with the 70% cocoa Trader Joe’s unless you are a real fiend like me.)
In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine heavy cream with milk and vanilla. Whisk 1 cup
milk mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat. I usually just pour into a
big bowl and chill in fridge. Or using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1-2 hours.
Serving suggestions: serve plain, or with whipped cream. For the over-the-top version, I usually also serve with toasted almonds and walnuts.