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Soft, sweet chocolate heaven in a jar for all the pudding lovers from the kitchens of  Morphine

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 Pixelito mentioned wanting pudding, so I made this for him.
Good thing it's dairy heavy and I can't eat it or I would have eaten it all.

Ingredients:
4 ounces bittersweet or semisweet chocolate (I mixed Semisweet and dark, it's what I had)
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks (Room temp)
2 1/2 cups 2% milk
1/2 cup sugar (Reduce if using semi-sweet chocolate)
1 teaspoon vanilla extract

Directions:
1. if chocolate is in bar form, chop it and set aside.
2. In a medium bowl mix the cocoa powder, cornstarch and salt. Slowly add in cream until smooth (I let the cream sit for a few minutes so it would combine easier). Then add in your egg yolks one at a time.
3. In a sauce pan (3 quart or more). Combine sugar and milk, stir over medium heat until sugar is dissolved.
5. Bring milk/sugar mixture to a simmer.
6. Slowly pour some of the hot milk mixture into the cream and egg mixture to temper it. I used a measuring cup, do this slowly and keep stirring so you don't cook your eggs!
7. Add the tempered mixture back into the pot and bring it to a boil, stirring frequently (It should be thickening up)
8. Cook it for about 2 minutes, stirring constantly. Mine thickened up really fast so I didn't keep it on the full two minutes.
9. Pull the mixture off the heat, add in vanilla and chocolate. Stir until well combined.
10. Store in heat proof bowl, cover completely (With wax paper or cling wrap, touching the top of the pudding to avoid it forming too much of a skin).
11. Cool completely and serve.

Mine is in a jar because that's how I gifted it out.
This would be fun to add spices to (Mexican chocolate pudding), mint, or any number of other things. I can't wait to test out other recipes.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being