Directions

• Step 1
  Whisk together the cream, ½ cup of the milk, and sugar in a heavy-bottomed saucepan over medium heat. Bring to a simmer; remove from heat, and add the chocolate. Let stand for 5 minutes and then whisk until smooth. In a separate bowl, whisk together the remaining milk and cornstarch until smooth. Whisk in the eggs, one at a time, until thoroughly blended. Set aside.
• Step 2
  Bring the chocolate mixture to a simmer over a low heat, whisking continuously to prevent scorching. Whisk a third of the hot chocolate mixture into the egg mixture.
• Step 3
  Return the remaining chocolate mixture to the heat and slowly whisk the egg mixture into it. Bring the pudding to a boil, whisking continuously as it thickens. Remove from the heat, whisk in the vanilla, and pour into individual serving dishes. To prevent a skin from forming on the top of the pudding, place a piece of plastic wrap directly on top.
• Step 4
  Chill in refrigerator 2 hours before serving.