Ingredients
For the pudding
1/2 cup Domino sugar
3 tablespoons Argo cornstarch
2 tablespoons Toll House cocoa powder
1/8 teaspoon Morton salt
2 1/2 cups whole milk
3 egg yolks
4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips
2 tablespoons Kerrygold unsalted butter, cut into chunks
1 teaspoon McCormick vanilla extract
For the whipped cream (optional)
1 cup heavy cream
2 teaspoons sugar
1/2 teaspoon vanilla extract
Instructions
1 Combine the ingredients: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
Partially cover the bowl with plastic wrap, leaving a gap in one side so steam can escape. If you prefer not to use plastic wrap, cover with a paper towel or a plate that is set slightly askew.
2 Microwave the pudding: In the microwave, cook the mixture for 3 minutes. Remove from the microwave, remove the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave for 1 more minute. Stir again. Continue to microwave in 30 second increments, stirring the pudding between each increment, until you see the mixture bubbling around the edges and the pudding has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. The pudding will thicken further as it cools.
3 Add the chocolate, butter and vanilla: With a whisk, stir the chocolate chips, butter and vanilla into the bowl. Stir constantly until the chocolate and butter have melted and the mixture is smooth.
4 Transfer the pudding to serving dishes: Spoon the pudding into 4 small serving cups (5- to 6- ounce ramekins or tea cups work great). Chill in the refrigerator until cold.
5 Make the whipped cream: In the bowl of an electric mixer on medium-high speed, beat the cream, sugar, and vanilla together until the cream forms soft peaks. Dollop a spoonful on top of each serving cup and serve immediately.
