Nonpareil Chocolate Pudding

• 2 cups whole milk
• 12 cup sugar
• 13 cup natural cocoa powder
• 4 teaspoons cornstarch
• 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 14 teaspoon fine salt
• 34 cup whipping cream

1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan.
2. Bring to a simmer, over medium-high heat.
3. Remove from the heat.
4. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl.
5. Gradually whisk the hot milk into the egg mixture.
6. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
7. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
8. Pour the pudding into 4 small cups.
9. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
10. Just before serving pour the cream into a chilled bowl.
11. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form.
12. Take care not to over-beat the cream or it will be grainy.
13. Serve each pudding with a dollop of whipped cream on top.

milk, sugar, natural cocoa, cornstarch, egg yolks, vanilla, salt, whipping cream

Taken from www.food.com/recipe/nonpareil-chocolate-pudding-522907 (may not work)