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Ingredients

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• 1/2 cup(s) sugar
• 2 cup(s) whole milk
• 4 ounce(s) bittersweet chocolate
• 1/4 cup(s) unsweetened cocoa
• 3 tablespoon(s) cornstarch
• 2 large eggs
• 1 teaspoon(s) vanilla extract
• Sweetened whipped cream and chocolate shavings (optional)

Directions

1. In 3-quart saucepan, with wire whisk, combine sugar and 1 1/2 cups milk; heat on medium-high until bubbles form around edge of pan. Remove from heat and add chocolate. Let stand 1 minute, then whisk until chocolate melts.
2. Meanwhile, in medium bowl, whisk cocoa, cornstarch, and remaining ½ cup milk until smooth. Whisk in eggs until blended. Whisking constantly, add 1/2 cup hot chocolate mixture in slow stream.
3. Heat chocolate mixture remaining in pan on medium-low. Whisking constantly, gradually add egg mixture to pan. Cook, whisking constantly, 10 minutes or until mixture becomes very thick and begins to bubble. Whisk in vanilla. Divide among 6 small serving cups.
4. Refrigerate until cold, 4 hours or up to 2 days. Top with whipped cream and shaved chocolate.