Author: 2500 Recipes: Everyday to Extraordinary

• 2 cups milk (preferably whole)
• 2/3 cup granulated sugar, divided
• 2 ounces unsweetened chocolate, finely chopped
• 2 ounces semisweet chocolate, finely chopped
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• Pinch salt
• 4 large or extra-large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla
• Whipped cream (optional)

In heavy saucepan, bring milk and 1/4 cup sugar to gentle boil over medium heat. Remove from heat and stir in unsweetened and semisweet chocolates until melted; set aside.

In bowl, combine remaining sugar, cornstarch, cocoa powder and salt. Beat in egg yolks until smooth. Slowly whisk in 1 cup of reserved chocolate mixture, then stir contents of bowl back into saucepan.

Bring to boil, stirring and scraping sides of pan constantly. (If lumps form before mixture boils, remove pan from heat, whisk briskly to remove lumps and return pan to heat.) Whisk in butter and vanilla.

Divide pudding into 4 equal portions among dessert dishes of choice, cover with plastic wrap and refrigerate about 2 hours, until chilled. Serve with whipped cream, if desired. Serves 4.