- 2 tablespoons cornstarch
- 1/4 cup plus 2 tablespoons sugar, divided
- 1/4 cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for garnish
- 2 cups whole milk
- 4 ounces fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped
- 1 tablespoon unsalted butter
- 1 cup chilled heavy cream
- 1/4 teaspoon pure vanilla extract
- Whisk together cornstarch, 1/4 cup sugar, 1/4 cup cocoa, and a pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 3 minutes. Remove from heat and whisk in chopped chocolate and butter until melted. Transfer pudding to a metal bowl and quick-chill by setting in an ice bath and stirring occasionally, about 10 minutes.
- Meanwhile, beat cream with vanilla and remaining 2 tablespoons sugar and 1 tablespoon cocoa until it just holds stiff peaks. Layer pudding and cream in 8-ounce glasses. Serve dusted with cocoa.