Decadent Chocolate Pudding

I know it is so easy to purchase pudding, but homemade Pudding is fantastic, relatively easy to do, and made very heavenly with the best bittersweet chocolate, whichever brand you prefer.

Makes 8 servings (4 cups)

Ingredients

4 ounces good quality bittersweet chocolate, Lindt, or your preference
3 tablespoons Dutch cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream/ or half and half
3 large egg yolks
2 1/2 cups whole or 2% milk, or evaporated milk and 1 cup 2%
1/2 cup sugar
1 teaspoon real vanilla extract

Instructions

Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.

Make the slurry: In a large heatproof bowl,or 4 cup glass measuring cup, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
Separate eggs, (freeze the egg whites for an easy summer pavlova)Whisk the eggs into the cream and cornstarch mixture.

Combine the 2-1/2 cups milk and 1/2 cup sugar, into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved. (You can also heat the milk and sugar in a glass measuring cup in the microwave), it is quicker, but you still have to use the saucepan to cook the entire mixture til it thickens. Bring milk mixture to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
Then:
Pour most of the hot milk slowly into the glass measuring cup holding the cream, cocoa, corn starch and egg yolks slurry/mixture, whisking until well-combined, then pour everything back into the pot. Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up) At this point, the pudding will be much thicker, turn heat down to medium or low( depending on gas or electric stove) Cook and stir the pudding for 2 minutes, whisking constantly and vigorously. Get your whisk into all sides around the pot.
Now remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated. you may wish to strain the mixture for silky smooth pudding, recommended if you are going to make this pudding into mousse(for mousse-fold cooled cooked pudding to 3 cups whipped heavy cream).
Chill the pudding: Spread the pudding inTo individual cups or a covered glass measuring cup,press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Will be good in fridge for 3 days, if it lasts that long!

Notes about the milk

Choosing Milk: I specify whole or 2% milk, or evaporated whole milk. Anything lighter and you run the risk of a too-thin pudding.
Dairy Alternatives: I don't recommend using soy, almond, or coconut milks in cornstarch puddings like this one. Alternative dairies often don't boil well; they separate or don't thicken like cow's milk. Also, regardless of the milk, the cream is important. If you want a dairy-free pudding, I recommend panna cotta instead.
Egg-free Pudding: This pudding can be made without egg yolks by increasing the cornstarch; it just won't be quite as thick and rich. If making without egg yolks, add an additional 1 tablespoon of cornstarch, and be sure to use whole milk.