Ingredients
2 cups whole milk
2/3 cups sugar, divided
2 oz. unsweetened chocolate, finely chopped
2 oz. semisweet chocolate, finely chopped
2 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
pinch salt
4 large egg yolks
2 tbsp. butter
1 tsp. vanilla
whipped cream (optional)

Directions
In a heavy saucepan, bring the milk and 1/4 cup of sugar to a gentle boil over medium heat. Remove from heat and stir in the unsweetened and semisweet chocolates until melted. Set aside.

In a mixing bowl, combine the remaining sugar, cornstarch, cocoa powder and salt. Beat in the egg yolks until smooth. Slowly whisk in 1 cup of the chocolate mixture, then stir the contents of the bowl back into the saucepan. Bring the mixture to a boil while stirring and scraping sides of the pan constantly. If lumps form before the mixture boils, remove the pan from the heat and whisk briefly to remove the lumps; return the pan to the heat. Once the mixture boils, whisk in the butter and vanilla.

Divide the pudding into 4 equal portions in dessert dishes. Cover with plastic wrap and refrigerate for at least 2 hours. Serve with whipped cream if desired. Makes 4 servings.