Ingredients
1/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
1 tablespoon Dutch-process cocoa powder
1/4 teaspoon coarse salt
1 1/4 cups whole milk
1 large egg yolk
1 teaspoon pure vanilla extract
3 ounces milk chocolate, coarsely chopped (2/3 cup)
Preparation
In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate until cold, at least 30 minutes and up to overnight.
