Ingredients

• 1 cup sugar
• 4 tablespoons cornstarch
• Pinch Salt
• 4 ounces fine-quality bittersweet chocolate
• 2 5/8 cups whole milk
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla
• 1-ounce ScharffenBerger cacao nibs
• 2 tablespoons Kahlua liqueur
• Whipped cream, for garnish
• Crystalized ginger, for garnish

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Instructions

1. In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1 ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystalized ginger.;