2 1/4 cups whole milk
6 tablespoons sugar
2 tablespoons cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, at room temperature and cut into 4 pieces
1 teaspoon pure vanilla extract

Bring 2 cups of the milk and 3 tablespoons of the sugar to the boil in a heavy-bottomed saucepan.

While the milk is heating, toss the cocoa, cornstarch and salt into the bowl of a food processor and pulse to blend; turn the dry ingredients out onto a sheet of wax paper.  Place the egg, yolks and remaining 3 tablespoons sugar in the bowl and process for 1 minute.  Scrape down the sides of the bowl and add the remaining 1/4 cup milk.  Process for a few seconds, return the dry ingredients to the bowl and pulse, just until blended.

With the machine running, slowly pour in the hot milk, processing to blend.  The mixture will be foamy, but the bubbles will disappear when the pudding is cooked.  Return the mixture to the saucepan, set the pan over medium-high heat and, stirring without stop, cook for about 2 minutes, or until the pudding thickens and one bubble rises to the surface – the pudding should not boil.  Scrape the pudding into the processor, add the remaining ingredients and pulse until everything is evenly blended.

Pour the pudding into six 1/2-cup bowls.  If you don’t want a skin to form on the tops of the puddings, press a piece of plastic wrap directly against the surface of each pudding.  (As you can see, I let the skin the form – we like it that way chez us.)

Chill for at least 4 hours before serving plain or topped with heavy cream, whipped or not.  Makes 6 servings