1 c. heavy cream
1 c. whole milk
1 egg, lightly beaten
1/4 c. sugar
2 tbsp. unsweetened cocoa powder
2 tbsp. cornstarch
1/8 tsp. salt
2 tbsp. unsalted butter
3 oz. semi-sweet chocolate, finely chopped
1. In a medium saucepan, whisk cream, milk, and egg.
2. In a medium bowl: whisk sugar, cocoa, cornstarch, and salt. Add to saucepan mixture.
3. Bring to a boil over med-high heat, whisking constantly.
4. Strain the pudding in a glass baking dish. Stir in butter and chocolate until melted.
5. Refrigerate for 30 minutes or until chilled.
Note: The color will be off from what you're used to. It is ok. This is how it is supposed to look like without any of those unnatural artificial colors. Also, if you don't want a "skin" to form on top of the pudding, you may place parchment paper on top of the pudding as it chills.
