Chocolate Pudding, Gourmet magazine, November 1998
1/2 cup sugar
2 tablespoons cornstarch
4 ounces fine-quality bittersweet chocolate
1 1/3 cups whole milk
1 large egg yolk
1 tablespoon unsalted butter
1/4 teaspoon vanilla
In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.
Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.Makes 2 servings.