• small bowl
• whisk
• heavy saucepan
• ladle
• 6 mugs, cups, or pudding bowls

• 3 c milk
• 4 T cornstarch OR 5 T arrowroot
• 1 egg + 1 egg yolk
• ½ c sugar
• 2 T cocoa
• 3 oz unsweetened chocolate, cut into pieces
• 4 oz semisweet/bittersweet chocolate, cut into pieces
• 2 t vanilla
• 1 T brandy or Grand Marnier (optional)
• whipped cream (optional)

Bring the remaining milk to a boil over medium-high heat. Lower heat and gradually add the cornstarch mixture, whisking constantly to avoid lumps. Continue whisking over low heat until it thickens, about 5 minutes.

Remove from heat and add both chocolates, vanilla, and optional liqueur. Stir until chocolate melts.

Fill the mugs with pudding and chill at least 1½ hours. Top with whipped cream and serve.

For a frozen treat, don’t refrigerate. Instead, put the pudding in a freezer-safe container and freeze it for 3-4 hours.

Adapted from Didi Emmons’ Vegetarian Planet, in which it is called “Chocolate Blackout Pudding.”