Chocolate pudding in a cup

Ingredients:

• 2 cups whole milk
• 0.5 cups of sugar
• 1/3 cup cocoa powder
• 4 tsp cornstarch
• 3 large egg yolks
• 2 tsp vanilla extract
• 1/4 teaspoon fine salt
• 3/4 cup whipped cream

Preparation:

1. Combine 1.5 cups milk, sugar, and cocoa in a non-reactive saucepan. Bring to a boil over medium-high heat. Remove from heat.
2. Meanwhile, combine the remaining 1/2 cup milk, cornstarch, salt, egg yolks, and vanilla extract in a bowl. Gradually whisk the hot milk into the egg mixture. Return everything to the saucepan and cook over medium heat, whisking constantly, until the pudding comes to a boil. Reduce the heat to maintain a gentle simmer and continue whisking until thickened, about 2-3 minutes more.
3. Divide the pudding among 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight until completely set.
4. Just before serving, pour the cream into a chilled bowl. Whip with a whisk or hand mixer until soft peaks form. Be careful not to overwhip, or they will become grainy. Serve, garnishing each pudding with a dollop of whipped cream.