Bittersweet Chocolate Pudding with Whipped Cream adapted from Bon Appetit

• 1/4 cup sugar
• 2 Tablespoons cornstarch
• 2 cups of milk
• pinch of salt

• 4 oz (1 cup by volume) chopped bittersweet chocolate
• 1 Tablespoon butter
• 1 1/2 teaspoons vanilla extract

• 1/2 cup whipping cream
• 1 Tablespoon powdered sugar

• Set aside 5-6 ramekins for serving

1. Whisk together the sugar and cornstarch, and gradually whisk in the milk.
2. Cook over medium heat until the mixture bubbles and thickens.
3. Whisk in pinch of salt and remove from heat.
4. Add chocolate and whisk to blend and melt.
5. Whisk in butter and vanilla extract.
6. Pour into ramekins and chill until firm, about 3 hours.

Just before serving, whip the cream to soft peaks and add the powdered sugar - beat to medium peaks - dollop on top of the pudding in the ramekins before serving.