Ingredients

Makes six 6-ounce servings

　　1/3 cup plus 1 tablespoon unsweetened cocoa powder

　　2 tablespoons cornstarch

　　1/8 teaspoon salt

　　1 cup sugar

　　4 large egg yolks

　　2 1/2 cups milk

　　1/2 cup heavy cream

　　1/2 teaspoon pure vanilla extract

　　4 ounces semisweet chocolate, finely chopped

　　Whipped cream, for garnish (optional)

　　Chocolate shavings, for garnish (optional)

　　

Step 1

Into a medium bowl, sift together the cocoa, cornstarch, and salt. Stir in the sugar. Add the egg yolks to the bowl, and pour in 1/2 cup milk; whisk until well combined.

　　

Step 2

In a medium saucepan, heat the remaining 2 cups milk and the heavy cream over medium heat until the mixture just comes to a boil. Slowly whisk the milk mixture into the cocoa mixture.

　　

Step 3

Rinse out the saucepan but do not dry (to help prevent scorching). Return the custard mixture to the saucepan, and place over medium-low heat. Stir in the vanilla. Stirring constantly with a wooden spoon, cook until the custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil). Don’t worry if lumps form.

　　

Step 4

Pour the custard through a fine sieve into a clean bowl, discarding any solids. Add the chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.

　　

Step 5

Divide the pudding among 6 serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving. Garnish with whipped cream and chocolate shavings, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.