No-Cook Chocolate Pudding

I like to microwave the cream in an 8-cup Pyrex measuring cup and use that vessel as my mixing bowl—the pour spout is extremely useful.

• 1-3/4 cups heavy cream
• 2 Tbs. unsweetened cocoa powder, preferably Dutch-processed
• 8 oz. bittersweet chocolate, finely chopped (1-1/2 cups)
• 2 oz. (1/4 cup) unsalted butter, cut into four pieces
• 2 Tbs. granulated sugar
• 1 tsp. pure vanilla extract
• Pinch table salt
• Sweetened whipped cream and chocolate shavings for garnish (optional)

Have ready six 4- to 6-ounce ramekins or teacups. Heat the heavy cream in a small saucepan or microwave until just boiling. Remove from the heat and whisk in the cocoa until smooth. Add the chocolate, butter, sugar, vanilla, and salt, and whisk until the chocolate and butter are melted and the mixture is smooth. Pour the mixture into the ramekins or cups. Depending on the size of your ramekins, they’ll be filled about two-thirds to three-quarters of the way. Cover with plastic (not touching the surface of the puddings) and refrigerate until chilled and thickened, at least 6 hours or up to three days. Serve with a dollop of sweetened whipped cream and a few chocolate shavings, if you like.