What I like about this recipe (aside from its simplicity and delightful flavor and texture) is that it uses egg yolks, which I hate throwing away after making a meringue or something. It can be layered in individual serving cups, or in a large bowl for folks to help themselves. Keep covered in the fridge for up to 5 days.
- Active time: 10 minutes
- Total time:1 hour
- 1/4 cup granulated sugar
- 1/4 cup corn starch
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into 1/2" pieces
- 1 teaspoon vanilla extract
- 2 oz high-quality milk chocolate
- 2 oz high-quality dark chocolate
- 1 tablespoon Dutch-process cocoa powder (optional)
Place the milk chocolate and dark chocolate in separate, medium bowls. Bloom the cocoa powder (if using) in a little hot water to make a liquidy paste, and add to the bowl with the dark chocolate. Set aside.
Put the sugar, cornstarch, and salt in a medium saucepan and whisk to combine.
Whisk in the milk, a few tablespoons at a time, making sure to dissolve all the cornstarch, and taking care to smooth out any lumps. Whisk in the egg yolks.
Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes.
Reduce heat to low and continue to cook, whisking constantly, for 1 minute. Remove from heat and whisk in the butter and vanilla. Divide the pudding, through a strainer, evenly between the two bowls with chocolate. Whisk quickly to incorporate the melted chocolate.
Spoon the milk chocolate pudding into individual serving cups, or transfer to a large serving bowl. Top with the dark chocolate pudding. Press plastic wrap to the surface of the pudding and chill for at least 1 hour.