Ingredients
2 c. milk
1 c. heavy cream
2 tbsp. Unsweetened cocoa powder
2 1/2 tbsp. fennel seeds
4 large egg yolks
c. sugar
3 tbsp. cornstarch
Pinch salt
2 oz. bittersweet chocolate
Preparation
Step 1In a medium stainless-steel saucepan, bring the milk, 2/3 cup of the cream, the cocoa, and the fennel seeds to a boil, whisking occasionally. Remove from the heat and let the mixture infuse, covered, for 10 minutes.Step 2In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale yellow.Step 3Bring the milk mixture back to a boil and then strain it into the egg mixture. Whisk until smooth and pour back into the saucepan. Cook over moderately high heat, whisking constantly, until the mixture comes to a boil, about 1 minute. Remove from the heat.Step 4Add the chocolate and whisk until melted. Whisk in the remaining 1/3 cup cream. Pour the pudding into individual bowls and chill.
