Dark Chocolate Pudding
- 2 ounces Baking Chocolate Buttons
- 2 cups milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 egg, at room temperature
- 1 tsp vanilla extract
Heat the chocolate and the milk slowly in a heavy saucepan, stirring until chocolate is melted. Put aside.
Combine the sugar, cornstarch, salt, and egg. Gradually stir in the hot milk mixture. Return to the saucepan, and cook over low heat, stirring until smooth. Boil for 1 minute, stirring. Remove the pan from the heat, cool slightly, and stir in vanilla.
Pour into small dessert bowls. Refrigerate until well chilled.