Easy Chocolate Pudding in the Microwave

Ingredients

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons Dutch-processed cocoa powder
• 1/8 teaspoon salt
• 2 1/2 cups whole milk
• 3 egg yolks
• 4 ounces 60 to 70% chocolate baking chips
• 2 tablespoons unsalted butter, cut into chunks
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 teaspoons sugar
• 1/2 teaspoon vanilla extract

Directions

1. In a medium microwave-safe bowl, whisk the sugar, cornstarch, cocoa powder, and salt until everything is evenly mixed. Add 1/2 cup of the milk and whisk until the mixture is smooth, then whisk in the egg yolks. Slowly add the rest of the milk, stirring as you go.
2. Cover the bowl loosely with plastic wrap, making sure to leave an opening on 1 side so the steam has somewhere to go. If plastic wrap isn’t your thing, use a paper towel or set a plate slightly off-center over the bowl instead. Microwave the mixture for 3 minutes, then take it out, uncover it, and whisk well so the heat gets evenly worked through.
3. Cover the bowl loosely again and microwave for 1 more minute, then stir. Keep microwaving in 30 second increments, whisking between each round, until the edges are bubbling and the pudding has thickened enough that the whisk leaves a faint ribbon through it. It will continue to firm up as it cools.
4. Whisk the chocolate chips, butter, and vanilla into the hot pudding. Keep stirring until the chocolate and butter are fully melted and the pudding is smooth.
5. Spoon the pudding into 4 small serving cups; 5- to 6- ounce ramekins or tea cups are just right. Refrigerate until cold. In the bowl of an electric mixer set to medium-high speed, beat the cream, sugar, and vanilla until soft peaks form. Add a spoonful of whipped cream to the top of each serving cup and serve immediately.