If you can make cook and serve pudding you can make this smooth, creamy, and rich dark chocolate pudding. It takes just a bit more effort than a boxed mix, but tastes unbelievable in comparison.
Dark Chocolate Pudding
2 cups 1% milk
2 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/3 cup cocoa
1 Tbsp butter
1 Tbsp vanilla
1 oz Baking Chocolate (optional, but adds a darker flavor)
Have butter, vanilla, and chocolate out on the counter and ready to add when things get thick. It happens quickly, and you don't want your pudding to burn. Place milk in a medium sauce pan and warm over medium heat. Combine butter, cornstarch, and cocoa in a small bowl, stirring to combine.
Place egg yolks in a small bowl and whisk. Temper the eggs by adding a half cup of the warm milk a little at a time while stirring, if you work too fast you will have scrambled eggs, which isn't what we want here. Once the eggs are warmed and incorporated, pour the milk and egg mixture in with the rest of the milk.
Once the milk is warm to the touch begin to whisk in dry ingredients slowly. Continue to whisk until mixture boils and becomes thick and creamy.
Pour pudding into individual cups, or a large bowl and chill until cold (It's also good warm.) Top with a little bit of whipped cream.