Dark Chocolate Pudding

INGREDIENTS:
5 oz. bittersweet chocolate, chopped
2 TBS. butter*
2 1/3 cups whole milk
1/2 cup sugar
1/8 tsp. salt
2 TBS. Dutch-process cocoa powder
1 TBS. cornstarch
2 large egg yolks, plus 1 large egg
2 tsp. vanilla extract
1-1/2 tsp. instant espresso
Lightly sweetened whipped cream, for serving
* Original recipe called for sweet [unsalted] butter but I've
used regular butter without issue.

METHOD:
Slowly warm the chocolate and butter together, until
completely melted. Set aside to allow mix to cool slightly.

Simmer milk with sugar and the salt. Whisk in the cocoa
powder and cornstarch to milk. In a separate bowl, whisk yolks
and whole egg with the remaining 1/4 cup of sugar. Temper eggs
with ladle of cocoa milk to warm them, then whisk the egg
mixture and cook over moderately high heat, whisking
continuously, until very thick. Remove from the heat and whisk
in the chocolate-butter, vanilla and espresso. Strain pudding
into the bowl set in the ice bath and stir until cooled.

Place a sheet of Saran Wrap directly on the surface of
pudding and refrigerate until chilled.

Serve with a dollop of whipped cream and an Irish Coffee.

The Ranger