Step 1

Chop the chocolate. Use a serrated knife to chop the chocolate into fine flakes; set aside.

Step 2

Make a slurry. Whisk the cocoa powder, cornstarch, and salt together in a large, heatproof bowl. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.

Step 3

Whisk in the egg yolks. Whisk the egg yolks into the cream and cornstarch mixture.

Step 4

Combine the milk and sugar. Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.

Step 5

Bring the milk to a simmer. Bring to a gentle simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.

Step 6

Temper the egg mixture. Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.

Step 7

Bring the pudding to a full boil. Bring the mixture to a full boil over medium-high heat, stirring frequently. (It should look like lava boiling up!) At this point, the pudding will look much thicker.

Step 8

Cook the pudding for 2 minutes. Cook for 2 minutes more, whisking constantly and vigorously. Get your whisk into all corners of the pot.

Step 9

Flavor the pudding. Remove the pot from the heat and whisk in the vanilla. Add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.

Step 10

Chill the pudding. Transfer the pudding to a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and refrigerate.