Silk Chocolate Pudding

Step 1 -Into a medium bowl, sift the cocoa powder, cornstarch, and salt.

Step 2 -Using a whisk or a rubber spatula, slowly mix in the heavy cream until no lumps remain.

Step 3 -Mix in the egg yolks until combined, then set aside.

Step 4 -Heat the whole milk and granulated sugar in a saucepan over medium heat on the stove-top, stirring often until the sugars have completely dissolved.

Step 5 -When the milk begins to bubble around the edges, remove the saucepan from the heat.

Step 6 -Slowly, a little at a time, add the hot milk to the cocoa mixture, whisking constantly as you do so. This process tempers the eggs and prevents them from scrambling. Continue to do this until about half of the warm milk mixture is added into the cocoa mixture, and the mixture looks smooth and cohesive.

Step 7 -Whisk the cocoa mixture into the remaining hot milk in the saucepan.

Step 8 -Over medium-high heat on the stove-top, whisking slowly, bring the pudding mixture to a boil. Make sure to scrape the bottom frequently to prevent it from scorching.

Step 9 -Once the pudding is boiling with large bubbles in the middle and smaller, faster bubbles at the edges, reduce the heat to medium and whisk vigorously for 2 minutes.

Step 10 -Whisk in the vanilla.

Step 11 -Transfer the pudding to a shallow dish and spread it out evenly.

Step 12 -Cover it with plastic wrap, pressing the plastic wrap directly onto the pudding to prevent it from developing a skin.

Step 13 -Refrigerate for at least 1 hour and up to 3 days.

Step 14 -Whisk vigorously before serving.

Step 15 -Serve chilled.