This is a very rich, smooth, creamy pudding with intense deep-chocolate flavor that many adults prefer. You need to stir this until it thickens, which takes a few minutes. By stirring you prevent the mixture from forming lumps and help to distribute the heat evenly so it doesn't burn. Use a consistent stirring motion, kind of like making a figure-8, that gets into the corners of the pan.

The Best Deep-Chocolate Pudding with Homemade Whipped Cream

Preparation time: 10 minutes, plus chilling time

Cooking time: 8 minutes

Yield: 6 to 8 servings

5 ounces bittersweet or semisweet chocolate, finely chopped

1/2 cup sugar

1/4 cup Dutch-processed cocoa powder, sifted

3 tablespoons cornstarch, sifted

1/8 teaspoon salt

2 cups milk

4 egg yolks

2 cups heavy whipping cream

2 tablespoons butter, softened

3 teaspoons pure vanilla extract

1. Melt the chocolate in the top of a double boiler over hot water or in a microwave oven on low power in 30-second intervals. Stir often with a rubber spatula.

2. In a large mixing bowl, combine the sugar, cocoa, cornstarch, and salt. Add 1/2 cup of the milk and stir together until smooth. In a separate small bowl, lightly beat the egg yolks and stir into the mixture.

3. In a large heavy-duty saucepan, combine the remaining milk and 1 cup of the cream and bring to a boil over medium-high heat. Remove the saucepan from the heat and slowly pour the hot mixture into the mixture in the bowl from Step 2. Whisk together until well blended, and then pour the mixture back into the saucepan. Return the saucepan to medium heat and stir the mixture constantly until it thickens, about 5 minutes.

4. Remove the saucepan from the heat and strain the mixture into a large bowl. Add the butter and stir until melted. Stir in 2 teaspoons of the vanilla. Remove the top pan of the double boiler and wipe the bottom and sides very dry, then add the melted chocolate and stir until completely blended. Place a piece of plastic wrap on top of the pudding with plastic wrap to prevent a skin from forming. Chill the pudding for 4 hours. The pudding will keep in the refrigerator, tightly covered, for 2 days.

5. In a large mixing bowl, using an electric mixer, whip the remaining 1 cup of cream until frothy. Add the remaining 1 teaspoon of vanilla and continue to whip until the cream holds soft peaks. Spoon the pudding into individual serving cups or bowls and top each with a large dollop of the whipped cream.

Per serving: Calories 621 (From Fat 430); Fat 48g (Saturated 29g); Cholesterol 273mg; Sodium 126mg; Carbohydrate 42g (Dietary Fiber 3g); Protein 9g.