Instructions

• Put the cocoa powder, 3/4 cup plus 2 tablespoons sugar, corn starch, and salt into a medium saucepan and whisk to combine evenly.
• Add 1 cup of the milk to the dry ingredients and whisk until smooth and lump-free.
• In a separate bowl, whisk the remaining 1 1/4 cups milk together with the 3 egg yolks until combined and slightly homogenous.
• Pour the egg-and-milk mixture into the saucepan with the cocoa slurry and whisk to combine thoroughly.
• Place the saucepan over moderate heat and cook, stirring constantly with a whisk (or a heatproof spatula), until the mixture comes to a simmer and thickens enough to coat the back of a spoon.
• Once the mixture starts to thicken and simmer, reduce the heat as needed to maintain a very low simmer. Continue stirring constantly until the pudding is thick and holds its shape, about 2 minutes.
• Remove the saucepan from the heat. Scatter the chopped unsweetened chocolate over the surface, wait about 30–60 seconds, then stir with a heatproof spatula until the chocolate is fully melted and the mixture is smooth. Stir in the 1/2 teaspoon vanilla extract.
• If the pudding appears lumpy, whisk briskly to smooth it, or press it through a fine-mesh strainer into a clean bowl before proceeding.
• Divide the pudding among 4 to 6 glasses or bowls. Cover each (to prevent a skin, if desired) and chill in the refrigerator for at least 2 hours to set.
• While the pudding chills, lightly oil a 12-inch (30 cm) area on a baking sheet and set it aside for the caramelized cocoa nibs.
• Spread the 1/4 cup sugar in an even layer in a small skillet and heat over medium. When the sugar at the edges liquefies and the melted sugar begins to turn amber, gently stir the liquefied sugar toward the center with a heatproof spatula, stirring as gently as possible until the sugar is a dark amber color and just begins to smoke.
• Remove the skillet from the heat and immediately stir in the 1/4 cup cocoa nibs just until they are coated in the caramel. Quickly scrape the mixture onto the oiled area of the prepared baking sheet and spread as best you can before it hardens. If the caramel cools and becomes too stiff to spread, rewarm briefly over low heat to make it workable.
• Let the caramelized cocoa nibs cool and harden at room temperature, then break or crumble them into small pieces.
• Before serving, sprinkle the crumbled caramelized cocoa nibs over the chilled puddings.