The Best Ever Chocolate Pudding

• 5 1/2 cup half and half
• 1 cup sugar
• 1/4 cup plus 3 tablespoons corn starch
• 2/3 cup cocoa powder, I used hershey's special dark
• 1/4 cup salted butter. Equals 4 tablespoons
• 3 tsp pure vanilla
• 1 egg yolk from large egg

1. In a bowl combine cocoa, sugar and cornstarch.
2. Stir until completely mixed together.
3. In large sauce pot over medium to medium high heat add milk.
4. Whisk in cocoa mixture.
5. Whisk almost continually until mixture becomes warm.
6. This can take 15 minutes.
7. Remove a small amount of liquid and mix with egg yolk in a separate bowl.
8. This tempers the egg yolk.
9. Then add back to main pudding mix.
10. Continue cooking and whisking until mixture starts a low boil.
11. Whisk the sides and bottom on low boil until mix becomes thick and silky smooth.
12. Remove from heat and add in butter and vanilla.
13. Whisk in until fully melted and incorporated.
14. Place pudding into serving dishes immediately.
15. To stop the formation of pudding skin place plastic wrap right on top of pudding until set.
16. For skin just refrigerate uncovered until set.
17. Pudding is ready once chilled thoroughly about 4-6 hours.
18. Cover unused portions to store in the refrigerator.
19. Recipe by Taylor68too

sugar, corn starch, cocoa powder, butter, vanilla, egg yolk

Taken from cookpad.com/us/recipes/353115-the-best-ever-chocolate-pudding (may not work)