- 1 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder, preferably Dutch-process
- 1/4 teaspoon kosher salt
- 4 large egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 vanilla bean, split lengthwise
- 6 ounces bittersweet chocolate, melted, slightly cooled
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream and chopped pretzels (for serving)
- Whisk sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk egg yolks, milk, and cream in a large bowl; scrape in vanilla seeds and add pod. Gradually whisk milk mixture into dry ingredients, whisking until smooth.
- Bring mixture to boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 4 minutes. Remove from heat and whisk in chocolate, butter, and vanilla extract (mixture will thicken). Strain through a fine-mesh sieve into another large bowl.
- Divide pudding among small jars or bowls. Press plastic wrap directly onto surface of pudding; chill at least 4 hours.
- Top pudding with whipped cream and pretzels just before serving.
- DO AHEAD: Pudding can be made 3 days ahead. Keep chilled.