Perfect Chocolate Pudding

Directions

1. 1. Coarsely chop chocolate.
2. 2. Heat cream and 2/3 c. lowfat milk in medium saucepan over medium heat 4 min, till small bubbles appear around edge.
3. 3. Meanwhile, whisk yolks and granulated sugar in a bowl. Stir remaining 1 Tbsp. lowfat milk into cornstarch in c. till smooth.
4. 4. Gradually whisk half the warm cream mix into yolk mix, then whiskegg mix into warm cream in saucepan. Whisk in cornstarch-lowfat milk mix.
5. Bring to boil, stirring, over medium heat; boil 1 minute, till mix is thick sufficient to coat the back of a spoon.
6. 5. Remove pan from heat. Add in chocolate, butter, vanilla and salt to warm cream mix and stir till chocolate is melted and pudding is smooth.
7. Strain pudding through fine sieve into bowl. Press a piece of plastic wrap directly on surface of pudding. Chill till cool, 4 hrs. (Can be made ahead. Chill overnight.) Divide and spoon into six dessert c. or possibly glasses. Serve with The Perfect Whipped Cream and garnish with chocolateshavings, if you like.
8. Makes 6 servings.
9. 6. The Perfect Whipped Cream: Freeze a large mixer bowl and beaters 10 min. Beat cream on medium-high speed 2 min, till thickened. Add in confectioners' sugar and beat 1 1/2 to 2 min more till soft peaks form.
10. Makes 2 c..
11. How did we manage to improve on this delicious all-time favorite First, we used bittersweet chocolate to give the pudding an exceptionally intense flavor; second, we adjusted the mix of whole lowfat milk and heavy cream for a particularly satiny texture. Do not be tempted to dig in as soon as it's cooked! Pudding thickens significantly as it cools, so refrigeratethoroughly before serving.
12. Prep time: 15 min plus chilling
13. Cooking Time: 12 min
14. Degree of difficulty: easy