Easy Dark Chocolate Pudding From Scratch

This is my favorite pudding to make. It's very rich and almost mousse like in texture. Plus it's fairly quick and easy, so it makes a great dessert when you have unexpected guests.

*Use good quality chocolate and thank me later! 

Easy Dark Chocolate Pudding
original recipe at Epicurious

Serves 4

1/2 cup sugar
2 tablespoons cornstarch
4 ounces fine-quality bittersweet chocolate (I like 70%)
1 1/3 cups whole milk
1 large egg yolk
vanilla

Combine the sugar, cornstarch, and a pinch salt, in a medium saucepan. Chop the chocolate (it's super easy to do in a food processor) and add to sugar mixture. Whisk together the milk and egg yolk (make sure not to add the icky, rubbery white thing that likes to stick to the yolk) and gradually stir it into chocolate mixture. Bring mixture just to a boil over moderate heat, stirring constantly with a silicone spatula, and bring it to a boil. Continue mixing for 1 minute. Remove the pan from heat and whisk in a small splash of vanilla (1/4-1/2 teaspoon).
Spoon the pudding into small ramekins (teacups also work, in a pinch). Eat it warm or chill puddings in the refrigerator. In a pinch, you can pop them in the freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

For a yummy variation, add a pinch of cinnamon to the dry ingredients!