Schokoladenpudding (German Chocolate Pudding)

Instructions

1. In a bowl, whisk 100 ml of the whole milk with the cornstarch, cocoa powder, granulated sugar and salt until completely smooth.
2. Bring the remaining whole milk to a boil in a saucepan over medium heat, about 5 minutes.
3. Whisk the cocoa mixture into the boiling milk and keep whisking as it returns to a boil; let it bubble gently for 1 minute until thick and glossy.
4. Take the pan off the heat and stir in the bittersweet chocolate and vanilla extract until the chocolate melts and the pudding is smooth.
5. Rinse the cups with cold water, leave them damp and pour in the pudding. Cool for 15 minutes, then cover and refrigerate until set, at least 3 hours.
6. Serve cold in the cups, or run a thin knife around the edge and turn out onto plates. Top each with the heavy cream.