Makes you wonder why you would ever serve cold pudding again.
Yield 4 servings
1. Candied Pecans: * 1 large egg white * 2 tablespoons sugar * 1 cup pecans 2. Pudding: * 1 1/2 cups heavy cream * 1 1/2 cups whole milk * 4 tablespoons unsalted butter * 1 teaspoon vanilla extract * 2 large eggs * 1/2 cup sugar * 2 tablespoons plus 1 teaspoon cornstarch * 2 tablespoons unsweetened cocoa powder * 1 1/2 teaspoons kosher salt * 4 ounces chopped chocolate (at least 70% cacao)
1. Candied Pecans: * Preheat oven to 325°F. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes. Let cool. 2. Pudding: * Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine. * As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans. 3. Do Ahead * Pecans can be candied 1 week ahead. Store airtight at room temperature. Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.