Chocolate Fennel Pudding

Ingredients

• 2 ounces bittersweet chocolate chopped
• 3 tablespoons cornstarch 
• 4 large egg yolks 
• 2.5 tablespoons fennel seeds chopped
• 1 cup heavy cream 
• 2 cups milk 
• 1 pinch salt 
• 0.3 cup sugar 
• 2 tablespoons cocoa powder unsweetened

Equipment

• bowl
• sauce pan
• whisk

Directions

1. In a medium stainless-steel saucepan, bring the milk, 2/3 cup of the cream, the cocoa, and the fennel seeds to a boil, whisking occasionally.
2. Remove from the heat and let the mixture infuse, covered, for 10 minutes.
3. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale yellow.
4. Bring the milk mixture back to a boil and then strain it into the egg mixture.
5. Whisk until smooth and pour back into the saucepan. Cook over moderately high heat, whisking constantly, until the mixture comes to a boil, about 1 minute.
6. Remove from the heat.
7. Add the chocolate and whisk until melted.
8. Whisk in the remaining 1/3 cup cream.
9. Pour the pudding into individual bowls and chill.