Step 1

Place the milk, cream, sugar, salt, and dutch cocoa powder in a medium-sized saucepan.

Step 2

Heat the milk over medium heat (or medium high), while whisking frequently to dissolve the cocoa powder in the milk. Heat the milk mixture until the milk is almost boiling (or just starting to boil).

Step 3

While the milk is heating, whisk the eggs with the cornstarch until the mixture is smooth (with no cornstarch lumps).

Step 4

Once the milk is heated, slowly pour the milk in a thin stream into the egg mixture, while continuously whisking the eggs. This is to temper the egg mixture. You only have to add enough milk to warm up the egg mixture.

Step 5

Once the egg mix is tempered, add the egg mixture back into the remaining hot milk mixture in the saucepan. Whisk to combine.

Step 6

Return the saucepan back to the stove, and cook the base over medium heat. Make sure to whisk the mix frequently to prevent the eggs from curdling. Heat the mixture until the pudding base comes to a boil (bubbles breaking the surface).

Step 7

When the pudding comes to a boil, continue to whisk it for about another 1 minute, while cooking and thickening the pudding.

Step 8

Remove the saucepan from the heat, and add the chocolate chips (or chopped chocolate), vanilla and butter. Whisk until the chocolate is completely melted, and the butter has emulsified into the pudding as well.

Step 9

Place the pudding in a dish (a large shallow dish if you want the pudding to chill faster) and cover the entire surface with plastic wrap. Make sure the plastic wrap is touching the whole surface of the pudding. This is to prevent a skin from forming on top.

Step 10

Refrigerate until completely chilled. You can also let it chill faster in the freezer, but make sure the pudding does not freeze, so check on it every few hours.

Step 11

Once chilled, whisk the pudding to make it smooth. Serve the pudding in individual dishes, or in a large bowl.

Step 12

Serve with whipped cream and chocolate shavings.