Chocolate Pudding

In a saucepan, combine the milk, heavy cream, sugar, cocoa powder, vanilla extract, and a pinch of salt.

Place over medium heat and warm, stirring occasionally, until hot but not boiling.

Remove from the heat, add the dark chocolate, and whisk until completely smooth with no lumps remaining.

In a separate bowl, lightly beat the whole eggs and egg yolks just until combined without creating foam.

Temper the eggs by whisking in 1 to 2 ladles of the hot chocolate mixture, then pour everything back into the saucepan and stir well.

Pour the mixture into a baking dish or individual ramekins, place them inside a deep roasting pan, and fill the roasting pan with hot water halfway up the sides of the dishes to create a water bath.

Bake at 150–160°C (300–320°F) for about 45 to 55 minutes, until the edges are set and the center still has a slight wobble.

Let cool completely at room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.

For the topping, use caramel sauce or warm heavy cream melted with white chocolate.