Dark Chocolate Pudding with Pretzels

Ingredients

SERVINGS: 6

• 1 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder, preferably Dutch-process
• ¼ teaspoon kosher salt
• 4 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• ½ vanilla bean, split lengthwise
• 6 ounces bittersweet chocolate, melted, slightly cooled
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• Whipped cream and chopped pretzels (for serving)
  
  

  Preparation

  • Whisk sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk egg yolks, milk, and cream in a large bowl; scrape in vanilla seeds and add pod. Gradually whisk milk mixture into dry ingredients, whisking until smooth.
  • Bring mixture to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 4 minutes. Remove from heat and whisk in chocolate, butter, and vanilla extract (mixture will thicken). Strain through a fine-mesh sieve into another large bowl.
  • Divide pudding among small jars or bowls. Press plastic wrap directly onto surface of pudding; chill at least 4 hours.
  • Top pudding with whipped cream and pretzels just before serving.
  • Do Ahead: Pudding can be made 3 days ahead. Keep chilled.