My Dark Chocolate Pudding.

It can be serve chilled but I like it best when it's still slightly warm.

Ingredients (yield six servings):

• 1 cup of plain yogurt and 1 cup of whole milk (or 2 cups of heavy cream for full flavor)
• six ounces of bittersweet chocolate, finely chopped (See notes on my Chocolate Sauce)
• four large egg yolks, lightly beaten
• 1/4 cup of maple syrup or 3 tablespoons of sugar
• 2 tablespoon vanilla extract
• pinch of salt
• some whipped cream (or frozen yogurt, ice cream, optional)
• some dark chocolate shavings (optional)

Directions:

1. Preheat the oven to 325F. 
2. Melt the chocolate with 1/2 cup of whole milk in the top of a double boiler (what?) over medium-low heat and stir occasionally until the mixture is smooth.
3. Place the remaining 1/2 cup of whole milk and 1 cup of plain yogurt in a small saucepan, and bring to a simmer over low heat. stir occasionally until it's a little scalded with a light skin formed on top. 
4. Stir in the maple syrup or sugar and pinch of salt and remove the saucepan from the heat.
5. Add the hot mixture to chocolate mixture. Whisk until smoothly combined.
6. Slowly whisk the egg yolks into the mixture and return it to the double boiler. Cook it over low heat and stir constantly for 3 to 5 minutes.
7. Pour the pudding mixture into six individual small baking dishes or ramekins. Cover each bowls with foil and bake the puddings for 15 to 18 minutes until the edges are slightly firm but the centers are soft and jiggly when you shake the pan. .
8. Uncover the puddings and place them on a rack to cool. 

9. Cool for at least 60 minutes.
10. Served warm. Or cover and put into the refrigerator to chill after it's cooled completely.
11. Serve with a dollop of whipped cream, frozen yogurt, frozen Greek yogurt, or ice cream.

Note: 

• A double boiler is the same as using a metal bowl over, but not touching, a smaller pot with simmering water.
• Serves with cherries, raspberries and roasted nuts, like pistachios.