An intense cocoa silk that glides on the palate with absolute elegance. This pudding is the perfect balance between dark chocolate depth and milky smoothness, topped with a subtle biscuit crunch. A timeless, comforting, and honest dessert. Classic spoonable indulgence.
In a medium pot, whisk together the sugar, cocoa, cornstarch, and salt until the dry lumps break up. This looks minor, but it prevents little cocoa clumps from fighting you during cooking.
Add part of the milk and whisk until it forms a smooth paste. Add the egg yolks and mix well; then gradually whisk in the remaining milk until the base is even.
Cook over medium-low heat, whisking almost constantly, for
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Turn off the heat and add the dark chocolate, butter, and vanilla. Stir for 1 minute, until the chocolate fully melts and the pudding turns dark, smooth, and glossy.
Divide the pudding into cups or small containers. Cover the surface with plastic wrap if you want to prevent a skin, and refrigerate for 2 hours, until cold and set but still creamy when spooned.
Before serving, break the vanilla cookies into small pieces and scatter them on top. Do this at the end so they keep their crunch and contrast with the chocolate cream.
