Total Calories: 220
1 In a large bowl, sift together 1/3 cup of the sugar, the cornstarch, cocoa, and salt. Stir in 1/4 cup of the milk until smooth and well blended.
2 In a large saucepan, combine the remaining 1/3 cup sugar, 1 3/4 cups milk, and the heavy cream. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture comes to a simmer, about 3 minutes.
3 With a whisk, beat the cocoa mixture into the hot milk mixture. Cook, stirring, until the mixture comes to a simmer. Turn the heat to low and cook until thickened and smooth, 1 minute more.
4 Pour the contents of the saucepan into a large bowl. Add the chocolate and stir until melted and smooth. Cover securely with a piece of plastic wrap, fitting the wrap closely to the pudding surface to prevent a skin from forming. Refrigerate until cold, 3 hours up to overnight.
5 To serve, spoon the pudding into dessert bowls. Garnish with a little chopped chocolate, if desired, and serve.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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