ROT

Rule of Thumb: A recipe from a thick, glossy cookbook will be harder to do, and much messier, than you think.

This is the Chocolate Pudding from Dorie Greenspans Baking: From My Home To Yours. I rewrote the recipe to add in things that I tend to forget, so any errors are mine. The taste is excellent.

Chocolate Pudding

2 1/4 cups whole milk, divided.......... 2 large egg yolks plus 1 large egg
6 tablespoons sugar, divided............ 5 ounces bittersweet chocolate
2 T unsweetened cocoa powder....... 2 T cornstarch
1/4 t salt............................................ 2 T unsalted butter
1 t vanilla extract

1. Prepare the egg yolks
2. Cut the butter into four chunks
3. Bring 2 cups of milk and 3 T sugar to a soft boil over medium to medium-high heat. Watch for flareups.
4. Mix cocoa powder, cornstarch, and salt; set aside.
5. Put 3T sugar, egg yolks, and egg into food processor and blend for one minute.
6. Scrape down food processor bowl, add 1/4 cup milk, and pulse just to blend.
7. Add cocoa powder mixture to food processor and pulse a few times to blend.
8. With the machine running, add the hot milk slowly. It'll likely foam up a bit.
9. Pour the milk mixture back into the saucepan.
10. Whisk continually over medium - high heat until it thickens.
11. Pour the milk mixture back into the food processor; pulse.
12. Melt the chocolate.
13. Add warm chocolate, chopped butter, and vanilla. Pulse until completely blended.
14. Pour into container(s). Put plastic wrap against the liquid if desired to keep a skin from forming.
15. Chill for four hours.