Making Double Chocolate Pudding with Caramelized Cocoa Nibs

• In a medium saucepan, whisk together the cocoa powder, sugar (3/4 cup plus 2 tablespoons), corn starch, and salt until well combined.
• Gradually whisk in the whole milk, ensuring no lumps form. Place the saucepan over medium heat and continue whisking until the mixture begins to thicken and bubble gently, about 5-7 minutes.
• In a separate bowl, whisk the egg yolks. Slowly ladle about a cup of the hot mixture into the egg yolks while whisking constantly to temper them.
• Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Cook over medium heat, stirring continuously until the pudding is thick and glossy, about 2-3 minutes more. Remove from heat.
• In a heatproof bowl, add the chopped unsweetened chocolate. Pour the hot pudding mixture over the chocolate and let it sit for a minute to melt. Then whisk until the chocolate is fully incorporated, followed by the vanilla extract.
• In a small skillet, combine the sugar (1/4 cup) and cocoa nibs. Cook over medium heat, stirring constantly until the sugar dissolves and coats the nibs, turning a golden brown. Spread on parchment paper to cool.
• Pour the chocolate pudding into serving dishes and let it cool slightly. Top with the caramelized cocoa nibs before serving. Refrigerate for at least 2 hours before enjoying.