We had some friends over for dinner last night and had this for dessert. It’s another Barefoot Contessa recipe and it’s divine! I had to fight to keep myself from eating the left-overs for breakfast. I ate them for lunch instead!

Ingredients:

6 extra-large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons very good cocoa powder
pinch of salt
2 cups milk
1-ounce very good semisweet chocolate, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream

Directions:

On medium-high speed, in electric mixer bowl fitted with paddle attachment, beat egg yolks and sugar until light yellow and thick. On low speed, add cornstarch, cocoa powder, and salt. Bring milk to a boil in a medium saucepan. With mixer on low, slowly pour hot milk into chocolate mixture. Combine well, then pour mixture back into the pan.

Cook mixture over low heat, stirring constantly with whisk until thickened. If mixture begins to curdle, remove from heat and beat vigorously with wire whisk. Remove pan from heat, add chocolate, butter, vanilla, and heavy cream. Mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.