2 cups whole milk
3 large egg yolks
½ cup sugar
¼ cup cornstarch
¼ cup cocoa powder
2½ ounces (6 squares from an 8-piece bar) 72 percent cacao chocolate bar, chopped
1½ teaspoons vanilla extract
Fresh raspberries, for garnish
Whipped cream, for garnish
In blender or food processor on low speed, mix milk and egg yolks just until blended, about 5 seconds. Pour into medium saucepan.
In small bowl, whisk sugar, cornstarch and cocoa powder until combined. Add to mixture and whisk until dissolved. Cook over medium-low heat stirring constantly with wooden spoon until mixture begins to thicken. Turn heat to low and gently whisk pudding as it thickens to smooth and prevent lumps.
Take off heat and gently stir in chopped chocolate until completely melted and smooth. Add vanilla extract and gently whisk until smooth. Pour into heat proof bowl and cool 10 minutes at room temperature. Do not over mix as pudding thins with excess stirring.
Spoon into 6 glasses and cover pudding with plastic to keep top smooth. Chill 2 hours before garnishing and serving.
Baker's hint: 60 percent cacao bar chocolate can be used in place of the 72 percent cacao.
@Recipe nutrition:Nutrition values per serving: 243 calories; 11 g fat (6 g saturated fat), 33 g carbohydrates, 3 g fiber, 5 g protein, 117 mg cholesterol, 45 mg sodium.