Tonight I ate some burritos. I made a sauce from sour cream and garlic. It was delicious. And lingered. For a looooong time. So I decided I needed some chocolate pudding.

There were egg yolks involved.

Then there was milk who made friends with chocolate, sugar and cocoa powder.

Eggs meet cornstarch. Double thickening power.

I managed to scribble out the recipe somehow between whisking.

Presto change-o chocolatey milk turns into wobbly silky pudding.

Double Chocolate Pudding

3 cups whole milk
1/2 cup sugar
1/2 cup bittersweet chocolate, chopped
1/3 cup cocoa powder
1/4 teaspoon salt
4 teaspoons cornstarch
3 egg yolks
1/2 vanilla bean

1. In a medium saucepan heat milk, sugar, chocolate, cocoa powder and vanilla bean over medium heat.

2. Combine salt, cornstarch and egg yolks in a small bowl, whisking until smooth.

3. Add a ladle full of hot milk mixture to egg mixture whisking thoroughly to combine. Continue adding hot milk until you have incorporated all.

4. Pour through a sieve into another clean saucepan and return to heat. Whisking constantly bring almost to boil. Mixture will thicken. Allow to cool slightly and pour into glasses. Refrigerate at least 4 hours. Serve topped with whipped cream if desired.