- 4 ounces semisweet chocolate
- 2 egg yolks
- ¼ cup sugar
- 2 cups milk
- 3 tablespoons cornstarch
- 1 vanilla bean
- Break or coarsely chop the chocolate into small pieces. Put the egg yolks and sugar in a small bowl and, using a whisk, beat for a few minutes until mixture is nice and creamy.
- Stir ½ cup of the milk together with the cornstarch and pour the remaining 1 ½ cups of the milk into a saucepan. Add the chocolate to the pan. With a small sharp knife, slit the vanilla bean lengthwise, scrape out the seeds, and add them to the saucepan along with the empty vanilla bean. Bring the chocolate-milk mixture to a boil over medium heat, stirring constantly.
- Pour the cornstarch-milk mixture into the pan, and simmer over medium heat, stirring, until the mixture thickens. Remove the vanilla bean. Mix in the egg yolk-sugar mixture, but that's it for the heat—the hot pudding mixture will gently cook the eggs.
- Remove the pan from the heat, stir just a little more, and let the mixture cool slightly. Stir occasionally to prevent a “skin” from forming on the surface.
- Now, rinse 4 small molds or one 1-quart mold with cold water. Fill the mold(s) with the pudding and chill well in the refrigerator (at least 1-2 hours).
- To serve, briefly submerge the bottom part of the mold(s) in hot water. Heat a thin knife under hot water and run the tip around the edges of the puddings to detach them. Invert the puddings onto serving plates.