recipe form joythebaker.com

     Gourmet Cookbook 

1/4 cup sugar

1/4 cup unsweetened cocoa powder (not Dutch process)

2 Tablespoons cornstarch

pinch of salt

2 cups whole milk

1 large egg

4 ounces good semi sweet chocolate, finely chopped

 Whisk together sugar, cocoa powder, cornstarch and salt in a 2-quart heavy saucepan, then gradually whisk in the milk.  Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, 3 to 5 minutes.  Remove from heat.

Immediately beat eggs lightly in a medium heat proof bowl, then very gradually add hot pudding to the egg, whisking constantly.  Whisk in chopped chocolate until smooth.

Pour pudding into ramekins or custard cups and cover surface each with wax paper to prevent a skin from forming.  Refrigerate, covered, until cool, at least 2 hours.

Serve pudding with toasted marshmallows or whipped cream!