- Crack egg yolks into a medium bowl and beat lightly. Set aside.
- In a heavy saucepan, heat milk over medium-high heat to 180 degrees or until tiny bubbles form around the edges. Immediately remove from heat. Strain milk through a sieve into a large mixing bowl. Discard any solids. Pour the milk back into the saucepan and add the sugar, cornstarch, dark cocoa powder and salt. Bring to a boil over medium heat, stirring constantly to ensure a smooth texture.
- When the chocolate mixture thickens, remove it from the heat and take about a cup of it and whisk it into the egg yolks slowly to make sure the yolks don't cook. Pour the egg yolk and chocolate mixture back into the saucepan with the rest of the chocolate mixture. Return it to the stove and bring to a boil over medium heat, whisking constantly. When the pudding becomes thick, remove it from the heat and stir in the vanilla extract and dark chocolate chips.
- Serve immediately or transfer the pudding to a storage container or glass bowl. Cover with plastic wrap, pressing all the way down onto the pudding so there are no air bubbles. This will prevent a skin from forming on the pudding. Refrigerate until ready to serve.
photo and recipe here for pudding made with silken tofu