Double Chocolate Pudding

Creamy, thick, can be super intense if made with bittersweet chocolate or mild if made with milk chocolate. Works well as cupcake/ cake filling or just by itself, in a bowl. Adapted from Martha Stewarts recipe of the same name.

500ml milk
140g sugar
1/2 tsp salt
4 egg yolks
20g cocoa
25g cornstarch
1 tbsp vanilla essence
125g chopped chocolate
50g chopped butter

Whisk the yolks, cocoa and cornstarch together in a medium sized metal bowl with a splash of milk.
Combine remaining milk with sugar and salt and heat on medium till it simmers.
Temper the egg yolk mixture, then incorporate and cook till thickened, whisking well towards the end.
Simmer for 30 seconds to cook out the starch.
Place the vanilla, chocolate and butter in the metal bowl, pour the pudding over and whisk till chocolate is dissolved. Press plastic wrap and chill till cool. Thickens overnight.