Ingredients
1/2 cup sugar, divided3 cups 2% milk3 tablespoons cornstarch1/4 teaspoon salt2 large egg yolks, beaten1/3 cup baking cocoa2 ounces semisweet chocolate, chopped1 tablespoon butter2 teaspoons vanilla extractFresh raspberries, optional
Preparation
In a large heavy saucepan, combine 1/4 cup sugar and milk. Bring just to a boil, stirring occasionally. Meanwhile, in a large bowl, combine cornstarch, salt and remaining sugar; whisk in egg yolks until smooth.
Slowly pour hot milk mixture in a thin stream into egg yolk mixture, whisking constantly. Whisk in cocoa. Return mixture to saucepan and bring to a boil, stirring constantly until thickened, about 1 minute. Immediately remove from the heat.
Stir in the chocolate, butter and vanilla until melted. Whisk until completely smooth. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Serve warm or refrigerate, covered, 1 hour. Just before serving, top with raspberries if desired.
