Chocolate Pudding

In a saucepan, bring milk to a boil.

Melt chocolate with the butter until mixture is smooth.

In a large bowl, whisk the whole eggs and yolks with the sugar beating well until the sugar is well blended and the mixture is a lighter yellow color.

Add vanilla. Gradually add warm milk to egg mixture and whisk while combining.

Return mixture to heat and cook over medium heat, constantly stirring until the liquid thickens and coats the back of a spoon.

Immediately strain mixture into a large bowl.

Gradually whisk in melted chocolate mixture and sifted cocoa mixture until fully incorporated.

In a small saucepan using a whisk, combine the cream and corn flour and bring to a boil, stirring continuously.

Cook until thickened slightly, about 2 minutes.

Vigorously whisk the cream into the chocolate custard until blended.

Let the pudding cool slightly, stirring occasionally to prevent a skin from forming, about 10 minutes.

Pour the mixture into parfait glasses or ramekins.

Refrigerate 4 hours or more before serving.