This pudding is more like a creamy custard. It is very rich.

Makes 4 coffee cups pudding.

Ingredients:

• 1 8 oz or 100g chocolate bar (70% dark)
• 3 large egg yolks
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 3/4 cup half and half
• 1/4 cup milk
• 1 tablespoon strong coffee

Preparation:

1. Put Chocolate in big heat-proof bowl.
2. Add 3 large egg yolks, 3 tablespoons sugar, 1/8 teaspoon salt, 3/4 cup half and half and 1/4 cup milk in medium saucepan.
3. Mix constantly with a wooden spoon or wire whisk over a low-medium heat until mixture is thickened and 'silky'. To see if it is done, dip in a wooden spoon and draw a line across the mixture in the spoon with your finger. If the line remains it is done. If the mixture gels or is clumpy it is cooked too much. You should really start over.
4. Immediately add mixture to chocolate in step 1.
5. Let the mixture stand for about 5 minutes to melt the chocolate.
6. Mix 1 tablespoon strong coffee into the mixture with a wire whisk until smooth.
7. Pour a small amount of mixture into 4 coffee cups. (About 5 oz in each- Like a little more than half way up a small coffee cup.)
8. Cool to room temperature.
9. Cover with plastic wrap or a weighted plate and put in the refrigerator for 4 - 72 hours.
10. Take out of the refrigerator and bring to room temperature before serving.
11. Serve with whipped cream.