Chocolate Pudding

This was my first attempt at making homemade Chocolate Pudding. I doubled the recipe in fear this wouldn't feed all five of us. I recommend refrigerating overnight, it was too runny after only 4 hours, although, that didn't stop Dylan from sampling his portion. =)

2 cups whole milk

1/2 cup sugar

1/3 cup natural cocoa powder

4 teaspoons cornstarch

3 large egg yolks

2 teaspoons pure vanilla extract

1/4 teaspoon fine salt

3/4 cup whipping cream

Directions

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.