Bittersweet Chocolate Pudding

Ingredients:

• 4 large egg yolks
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 cup milk
• 1 1/2 cups whipping cream, divided
• 9 ounces (2 cups) chopped Lindt 70% cocoa chocolate
• teaspoons powdered sugar
• teaspoon vanilla extract

Directions:

1. Whisk together first 3 ingredients in a medium bowl until blended.
2. Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
3. Remove saucepan from heat. Add chocolate, and let stand 10 seconds;
4. whisk vigorously until smooth and all chocolate has melted and been incorporated.
5. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
6. Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.)
7. Dollop whipped cream onto each serving of pudding.