Decadent Chocolate Truffle Pudding

• 2 tablespoons cornstarch
• 3 tablespoons granulated sugar
• 3 tablespoons cocoa powder
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 1/4 cups milk
• 2 large eggs
• 5 ounces chocolate truffles
• 1 ounce baking chocolate
• 1 teaspoon pure vanilla extract
• 2 tablespoons butter cold, cubed

1. WHISK together cornstarch, sugar, cocoa powder, and salt in a heavy-bottom medium- size saucepan.
2. ADD cream, milk, and eggs. Whisk until combined.
3. SET pan over medium heat. Whisk slowly and constantly, making sure to scrape sides of pan, just until pudding begins to boil, 7 to 8 minutes.
4. REDUCE heat and continue stirring until pudding coats has thickened to desired consistency; it should easily coat the back of a wooden spoon.
5. REMOVE saucepan from heat
6. STRAIN pudding through a wire sieve into a medium heat proof dish.
7. WITH a wooden spoon or silicon spatula, gently add vanilla, butter, truffles and chopped baking chocolate. Stir until all is melted and well combined.
8. COVER with plastic (make sure to push plastic wrap right down onto pudding surface to avoid a skin forming).
9. REFRIGERATE until thick and well chilled, approx. 1 hr.
10. SERVE with sweetened whipped cream and chocolate shavings.

cornstarch, granulated sugar, cocoa powder, salt, heavy cream, milk, eggs, chocolate truffles, baking chocolate, vanilla, butter cold

Taken from www.yummly.com/recipe/Decadent-Chocolate-Truffle-Pudding-1656344 (may not work)