Working over a large bowl, sift 1/2 cup of the sugar with the cocoa, cornstarch and salt. Whisk in 1/2 cup of the milk to make a smooth paste; scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed.
Put the chocolate in a heatproof bowl. In a medium saucepan, combine the heavy cream with the remaining 1 1/2 cups of milk and 1/4 cup of sugar and bring just to a simmer over moderately high heat, stirring. Reduce the heat to moderately low and stir in the cocoa paste. Whisking constantly, boil the mixture for 1 minute. Strain the mixture over the chocolate in the bowl. Add the vanilla and stir until the pudding is smooth.
Pour the pudding into six glasses or 1-cup ramekins and let cool to room temperature. Cover the puddings and refrigerate until set, at least 4 hours.
The puddings can be refrigerated for up to 2 days.
Pair with a cream sherry, such as Harveys or the Emilio Lustau Rare Cream Reserva Superioor a cup of dark-roasted coffee.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.