As always, I hope you enjoy. Oh and yes, this is gluten free.
1/2 cup Milk
1 TBSP Heavy Cream (or whole milk)
2 TBSP Sugar (3 TBSP if you like it sweeter)
1 TBSP Butter
1 egg Yolk
1 tsp Corn Starch
2 TBSP (or just slightly less) Cocoa powder
pinch of Salt
Mix the milk and cream in a microwavable cup
Heat on high for 1 minute
Add the tablespoon of Butter
Heat for 30 seconds
Use a small whisk and briefly whisk the butter/milk/cream (careful it will be hot)
Temper the egg yolk*
Add to the hot milk slowly
Stir in the sugar, cocoa, and salt and whisk until all is incorporated (don't feel any granules of sugar).
In a separate cup (use the same measuring cup you used to temper the eggs) Place your 1 teaspoon of cornstarch and mix with about 2 tablespoons of the chocolate mixture. When the cornstarch is completely incorporated, add it to the main mixture.
Make sure all is mixed together
Heat on high for 1 1/2 minutes
It will be hot and should now be thick (it won't be super thick but will thicken more as it cools, if not stir and heat for 20-30 seconds more)
Either eat it warm or if placing in the refrigerator for later, lay saran wrap right on the pudding. This will stop a crust from forming. Serve with some fresh fruit.
*To Temper: Have the yolk in a separate bowl (I just use the 1/2 measuring cup that I measured the milk in). Whisk the yolk briefly, then using a tablespoon at a time and whipping in between, add hot milk until you have added about 1/2 cup of the hot milk to the egg yolk. Now, slowly add to the rest of the hot milk mixture, whipping the entire time
Thank you for stopping by and remember, enjoy life.
It's the one you have,