Ingredients

• 3 tablespoons unsalted butter
• 1 cup, or 3 gourmet chocolate candy bars (we like the Organic Dark Chocolate Bar)
• 3 cups whole milk
• 1 cup sugar (split into ¹⁄₃ and ²⁄₃)
• ¹⁄₃ cup Unsweetened Baking Cocoa
• ¹⁄₄ cup cornstarch
• ¹⁄₂ teaspoon sea salt
• 3 eggs
• 1 egg yolk
• ¹⁄₄ cup heavy cream
• 1 teaspoon vanilla

*The components of this recipe are gluten-free. The cocoa powder and chocolate bars recommended for use are made with gluten-free ingredients. Please note that all products are manufactured in the same factory as products that may contain allergens. Although we employ good manufacturing practices to minimize cross-contact, we do not guarantee any product is entirely free of minute traces of wheat, soy, tree nuts, or peanuts.

Instructions

• Melt butter and chocolate together. Set aside.
• Heat milk and ¹⁄₃ cup of sugar in saucepan over low heat until it begins to steam.
• Meanwhile, combine remaining sugar, cocoa powder, cornstarch, and salt in medium bowl.
• Combine eggs, yolks, and heavy cream with a whisk.
• Slowly pour ¹⁄₄ of the hot milk mixture over egg mixture while stirring. Add another ¹⁄₄ of the milk mixture and stir to combine. Pour mixture back into pan with milk.
• Add cocoa mixture to saucepan with remaining milk mixture and bring to boil over medium heat, whisking constantly. Let boil for 30 seconds on low.
• Remove from heat and add melted chocolate mixture, and vanilla.
• Pour into glasses or containers. Cover with plastic wrap, pressing down on the surfaces to prevent a skin from forming. Let cool to room temperature for about an hour.
• Refrigerate until chilled.
• Keep pudding in an airtight container in the fridge. Should be eaten within 4 days of making.
• Enjoy!