Step 1 : This recipe is number twenty-one in my Thirty for Thanksgiving project where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some that you’ll want to serve for Thanksgiving. You can find more recipes here: http://sallycooks.com So far this is my favorite recipe from the November issue because it tasted amazing and was a big hit with Joe. I made a few changes to the recipe; I added more chocolate and instead of three cups of milk, I used 1 and 1/2 cups of milk and 1 and 1/2 cups of coffee to give the pudding a slight mocha taste. I also left out the dark rum and doubled up on the vanilla extract. If you want to add in rum use 1 tablespoon dark rum and 1 teaspoon vanilla. I skipped the step to strain the pudding through a sieve into a medium bowl and I found that the pudding was perfectly smooth. The pudding can be refrigerated for up to 3 days so this would be a great dessert to make ahead and wow your guests especially if you have some homemade whipped cream. It was so good. What to do:melt the butter in a saucepanadd the chocolate and stir until melted and smoothadd milk and 1/3 cup of the sugar over medium heat until it is steamingwhisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl, whisk in the eggs, egg yolk and creamgradually whisk into hot milk and chocolate mixturebring to a boil, whisking oftenand scraping the side of the saucepan, reduce the heat to low and let bubble for 30 secondsremove the saucepan from the heat, I like to transfer the pudding into a pitcher while it is still warm so I can pour it cleanly into my dishesadd vanilla and spoon the pudding into 6 jars or bowlslet the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hourstop with whipped cream