Ingredients

Start to finish 2 1/2 hours, 30 minutes active

3/4 cup sugar, divided
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
3 cups whole or low-fat milk, divided
2 large eggs
2 large egg yolks
4 ounces milk chocolate, melted (see note)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Whipped cream, for garnish (optional)
Chocolate shavings, for garnish (optional)

In a large bowl, whisk together 1/4 cup of the sugar with the cornstarch and cocoa powder, breaking up any lumps. Stir in 1/2 cup of the milk, the eggs and egg yolks. Whisk until smooth. Set aside.
Combine the remaining 2 1/2 cups milk with the remaining sugar in a heavy-bottomed saucepan and bring to a boil over medium heat. Temper the egg mixture by gradually adding about a third of the hot milk mixture, whisking constantly. Pour the tempered egg mixture into the pan with the remaining milk mixture.
Cook the pudding base over a medium heat, stirring constantly, until the mixture reaches a boil and is quite thick and smooth, about 4 to 5 minutes. Remove the pan from the heat.
Temper the chocolate by adding about 1/2 cup of the pudding base and stirring until very smooth. Pour the tempered chocolate into the base, add the butter and vanilla extract, then stir until well blended.
Pour the pudding into eight 6-ounce ramekins or custard cups. Place a piece of parchment or waxed paper directly on the surface of each pudding to prevent a skin from forming. Pierce the paper in two or three places to let the heat escape. Chill for at least two hours before serving. If desired, garnish with a dollop of whipped cream and chocolate curls.
Makes 8 servings.

Directions

Chocolate note: Semisweet, bittersweet or white chocolate can be substituted for the milk chocolate. It is best to use bar chocolate, as it melts better than chips. To melt chocolate, place it in a double boiler over barely simmering water and stir constantly. Or place them in a glass bowl or measuring cup and microwave on low 15 to 20 seconds at a time, stirring between increments, until melted.

Nutrition information per serving (made with whole milk, not counting garnishes): 290 cal., 7 g pro., 12 g total fat, 38 g carbo., 115 mg chol., 70 mg sodium, 1 g fiber.