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1.
Prepare the hot chocolate recipe and allow to cool slightly in the pan.
2.
Whisk the egg yolks in a small bowl and set aside
3.
Pour ½ cup of the hot chocolate into a small bowl, add the cornstarch, and mix until completely smooth.
4.
Add the cornstarch mixture to the pan of hot chocolate and mix until well combined.
5. Cook over medium low heat until hot but not boiling.
6.
Temper the egg yolks by slowly whisking in one cup of the hot chocolate mixture. Pour the tempered yolks back into the saucepan and cook, whisking constantly, until the pudding thickens.
7.
Pour the pudding into a large, heat-resistant bowl, cool to room temperature, cover with plastic wrap, and place in the refrigerator for 4 to 6 hours or overnight.
8.
Remove from the refrigerator 20 minutes before serving.
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