Chocolate Pudding

3/4 c. sugar
2-1/2 Tbsp. cornstarch
1/4 c. unsweetened cocoa powder
1/4 tsp. salt
1-2/3 c. milk, divided
1/3 c. heavy whipping cream
3 large egg yolks
3 oz. semisweet or bittersweet chocolate, chopped
1 tsp. vanilla
1 Tbsp. butter, cut into pieces

In a medium heatproof bowl whisk together the sugar, cornstarch, cocoa powder and salt. Then whisk in 1/3 cup milk to make a thick paste. Add the egg yolks and whisk into the cocoa paste mixture. Set aside.

Rinse a medium-sized, heavy saucepan with cold water and shake out the excess water (this helps prevent the milk from scorching). Pour the remaining 1-1/3 cups milk and cream into the saucepan. Bring mixture just to a boil (the milk will foam up) and then remove from heat. Gradually pour the hot milk into the egg mixture whisking constantly until the mixture is smooth. Transfer to a clean, heavy bottomed medium saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise 3-5 minutes. Remove from heat and pour through a strainer to remove any lumps.

Add the chopped chocolate, vanilla and butter stirring gently with a rubber spatula until the mixture is smooth.