Ingredients
2cupsmilk
1cupheavy cream
2tbspunsweetened cocoa powder
2½tbspfennel seeds
4large egg yolks
1cupsugar
3tbspcornstarch
pinchsalt
2ozbittersweet chocolate
Preparation
In a medium stainless-steel saucepan, bring the milk, ⅔ cup of the cream, the cocoa, and the fennel seeds to a boil, whisking occasionally.
Remove from the heat and let the mixture infuse, covered, for 10 minutes.
In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale yellow.
Bring the milk mixture back to a boil and then strain it into the egg mixture. Whisk until smooth and pour back into the saucepan.
Cook over moderately high heat for about 1 minute, whisking constantly until the mixture comes to a boil. Remove from the heat.
Add the chocolate and whisk until melted. Whisk in the remaining ⅓ cup cream.
Pour the pudding into individual bowls and chill.
Serve cold, and enjoy!
