Ingredients
½cupsugar
3tbspcornstarch
2tbspDutch-processed cocoa powder
⅛tspsalt
2½cupswhole milk
3egg yolks
4ozchocolate baking chips,(about ¾ cup), 60 to 70%
2tbspunsalted butter,cut into chunks
1tspvanilla extract
1cupheavy cream
2tspsugar
½tspvanilla extract
Preparation
In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended.
Stir in ½ cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
Partially cover the bowl with plastic wrap, leaving a gap in 1 side so the steam can escape. If preferred not to use plastic wrap, cover with a paper towel or a plate that is set slightly askew.
In the microwave, cook the mixture for 3 minutes. Remove from the microwave, remove the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave for 1 more minute. Stir again.
Continue to microwave in 30-second increments, stirring the pudding between each increment, until the mixture starts bubbling around the edges and the pudding has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding.
With a whisk, stir the chocolate chips, butter, and vanilla into the bowl. Stir constantly until the chocolate and butter have melted and the mixture is smooth.
Spoon the pudding into 4 small serving cups or 5 to 6-ounce ramekins or teacups.
Chill in the refrigerator until cold.
In the bowl of an electric mixer on medium-high speed, beat the cream, sugar, and vanilla together until the cream forms soft peaks.
Dollop a spoonful on top of each serving cup and serve immediately. Enjoy!
