Chocolate Pudding

1½ cups sugar

¾ cup cocoa powder

½ cup cornstarch

1/8 teaspoon kosher salt

4 cups whole milk

2 cups half-and-half

3 ounces Valrhona bittersweet chocolate,

chopped

1 tablespoon vanilla extract

3 ounces white chocolate, chopped Crème fraîche, for topping

Macerated Strawberries

1 pint strawberries, thinly sliced

¼ cup granulated sugar

1½ teaspoons fresh lemon juice

Make the Chocolate Pudding: Whisk together the first four ingredients in a mixing bowl. Slowly add the milk, whisking until smooth. Slowly add the half-and-half, whisking until smooth.

Pour the mixture through a fine sieve into a saucepan. Bring to a boil over medium heat, whisking continuously. Simmer gently for 2 minutes.

Turn off the heat and stir in the Valrhona chocolate, vanilla extract, and white chocolate.

Transfer the pudding to a mixing bowl. Fill a larger mixing bowl with ice cubes. Rest the bowl with the pudding on top of the ice and let the mixture cool (about 15 minutes) while stirring frequently.

Pour the mixture into 1-cup ramekins, cups, or mugs.  Refrigerate until well chilled.

Make the Macerated Strawberries: Place the sliced strawberries in a nonreactive bowl. Stir in the sugar and lemon juice. Let sit for about 20 minutes or until the strawberries release their juices.

Serve each pudding with a few strawberries and a bit of whipped crème fraîche.

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