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Dark Chocolate Pudding with Pretzels

From: bonappetit.com
SERVES 6

1 cup sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder, preferably Dutch-process
¼ teaspoon kosher salt
4 large egg yolks
2 cups whole milk
1 cup heavy cream
½ vanilla bean, split lengthwise
6oz. bittersweet chocolate, melted, slightly cooled
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Whipped cream and chopped pretzels (for serving)

Whisk sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk egg yolks, milk, and cream in a large bowl; scrape in vanilla seeds and add pod. Gradually whisk milk mixture into dry ingredients, whisking until smooth.

Bring mixture to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 4 minutes. Remove from heat and whisk in chocolate, butter, and vanilla extract (mixture will thicken). Strain through a fine-mesh sieve into another large bowl.

Divide pudding among small jars or bowls. Press plastic wrap directly onto surface of pudding; chill at least 4 hours.

Top pudding with whipped cream and pretzels just before serving.

DO AHEAD: Pudding can be made 3 days ahead. Keep chilled.