In a large saucepan, whisk together the half and half, sugar, cocoa powder, and salt before turning on the heat. Once the ingredients are mixed, turn the heat on to low.
2 cup(s) half and half, ½ cup(s) granulated sugar, ¼ cup(s) cocoa powder, ½ teaspoon(s) kosher salt
Bring the mixture to a steep until it just begins to steam. While it heats, crack and separate 4 eggs. Place the yolks into a small mixing bowl.
4 egg yolks
When the half and half mixture starts steaming, turn off the heat. Pour a small amount of the warm mixture (about ¼ cup) into the egg yolks and whisk to combine. This will bring the yolks to the same temperature as the milk mixture without cooking them. Pour the egg yolks into the milk mixture and adjust the heat to medium.
Put the heat back onto low and slowly heat the pudding. Whisk continuously until thickened, about 8 to 10 minutes. Then turn off the heat. When ready, the pudding will coat the back of a spoon when it’s the proper thickness.
Pour the pudding through a mesh sieve to ensure no lumps remain. The pudding can be chilled in one large container or 4 smaller serving containers. Cover with plastic wrap and make sure the plastic wrap touches the pudding to keep a film from forming on the surface. Chill completely before serving.
Notes
*You can substitute milk in place of the half and half to reduce the fat content and calories of the dish.*Additionally, for vanilla pudding, simply omit the cocoa powder and add 1/4 to 1/2-teaspoon of vanilla extract.