4ozdark chocolate bar - DIVIDED and finely chopped (use 60-70%)
2tablespoonsbutter - at room temperature
In a medium saucepan whisk the cornstarch, sugar, cocoa powder, and salt until evenly combined.
Turn the heat to medium, and slowly whisk in the milk, stirring constantly. (don’t turn the heat up too high. It will take a while for the mixture to boil).
Bring the mixture to a boil and continue to whisk as it boils for 2 minutes. The mixture should be thickening by now.
Remove from the heat and stir in 3 oz of the chopped chocolate, vanilla and butter until melted and combined.
Transfer the pudding to a different bowl or individual sized serving dishes (or keep in the saucepan if you’d like). Cover the pudding with plastic wrap- making sure it touches the pudding to avoid developing a pudding skin). Refrigerate until chilled and thicker.
Serve with freshly whipped cream and remaining 1 oz of chopped chocolate shavings.
Store pudding in an airtight container in the refrigerator for up to 3 days.