2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 ounces fine-quality milk chocolate, chopped
1 teaspoon pure vanilla extract
Accompanient: lightly sweetened whipped cream
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream.
Bring to a boil over moderly high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.)
Remove from heat.
Whisk in chocoalte and vanilla until smooth.
Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent skin from forming), until cold, at least 2 hours.
Serves 4 to 6
Note: Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.
Gourmet February 2007