Chocolate Chocolate Chip Pudding With Chopped Walnuts

Step 1: In a heavy saucepan, combine the cornstarch, cocoa powder and sugar.

Step 2: Gradually whisk in the milk.

Step 3: Set the pan over moderate heat and cook, whisking frequently and being sure to cover the entire bottom of the pan, until the custard comes to a boil, 4 - 5 minutes.

Step 4: Cook, whisking constantly for 30 seconds.

Step 5: In a small bowl, whisk the egg until blended.

Step 6: Gradually whisk in about 1/2 cup of the hot custard.

Step 7: Whisk the mixture back into the pan and cook over moderate heat, whisking for 1 minute; remove from heat.

Step 8: Add 1/4 cup of the mini chocolate chips to the hot custard and whisk until melted and smooth.

Step 9: Add the butter and whisk until melted and smooth.

Step 10: Cover the custard with a piece of waxed paper set directly on the surface and refrigerate for 30 minutes.

Step 11: Whisk the custard until smooth and light, cover again and refrigerate for 30 minutes longer, or until cooled to room temperature.

Step 12: Whisk the custard again until smooth and light; then stir in the remaining 1/4 cup chocolate chips and 1/3 cup of the chopped walnuts.

Step 13: Spoon the custard into 5 dessert bowls (ramekins).

Step 14: Cover with plastic wrap and refrigerate until serving time.

Step 15: To serve, top each custard with a dollop of whipped cream and sprinkle the remaining walnuts on top.