justbesplendid:

Chocolate Pudding with Whipped Cream by Martha Stewart

Ingredients

• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 2 cups milk
• 2 large egg yolks, lightly beaten
• 4 ounces semisweet chocolate, finely chopped
• 1 tablespoon unsalted butter, softened
• 1/3 cup heavy cream
• 1 tablespoon confectioners’ sugar

Directions

1. Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.

2. Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).

3. Whip cream and confectioners’ sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.

This looks amazing! I may make this tomorrow night for dinner…