1 cup milk
1 cup heavy cream (a.k.a., whipping cream)
&nbsp;&nbsp;Buy a pint carton, unwhipped.
1/2 cup sugar
3 Tablespoons cocoa powder
2 Tablespoons cornstarch
1/2 cup semi-sweet chocolate chips
1 egg, slightly beaten
2 egg yolks, slightly beaten
2 Tablespoons butter
1 teaspoon vanilla
Sweetened whipped cream
In a medium saucepan, heat milk and cream over medium heat until warm, about five minutes. In a separate bowl combine sugar, 3 Tablespoons cocoa and cornstarch. Gradually add sugar-cocoa mixture to saucepan. Add egg, egg yolks, butter, and vanilla. (Make sure the mixture isn't too hot when you add the eggs or you'll end up with Egg Drop Pudding.) Stir constantly and continue to cook five to ten minutes, or until pudding just begins to thicken. Divide between 8 (1/2 cup) small individual dessert dishes. Let stand 30 minutes. Cover; refrigerate 3 hours or overnight.
Just prior to serving, top with sweetened whipped cream; sprinkle with orange zest and a shake of cocoa powder.
(Or, if you've had a rough week, serves one. "Put the spoon down and walk away from the bowl, sweetie...")
Adapted from Land O’ Lakes Collector Series, 1993.
Submitted by Sam Cardimon Contributed on: and modified on Tuesday March 7th, 2006