Deep, Dark Chocolate Pudding

1. 1
   Place a fine-mesh strainer over a large bowl; set aside.
2. 2
   Place the egg yolks and cream in a large bowl and whisk to combine; set aside.
3. 3
   Place the sugar, cocoa powder, cornstarch, and salt in a large, heavy-bottomed saucepan and whisk to combine. Slowly whisk in the milk until smooth.
4. 4
   Place the pan over medium heat, stirring constantly with a rubber spatula and making sure to scrape the bottom of the pan, until the mixture comes to a simmer and thickens slightly, about 6 minutes.
5. 5
   Remove the pan from the heat and slowly whisk the contents into the reserved egg yolk mixture. Pour the egg-cocoa mixture back into the saucepan and continue cooking over medium heat, stirring constantly and scraping the bottom of the pan, until it just begins to simmer, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until thickened, about 1 minute more.
6. 6
   Immediately pour the mixture through the prepared strainer, scraping any extra clinging to the underside of the strainer into the bowl; discard the solids left in the strainer. Add the chocolate and vanilla to the bowl and stir until the chocolate has melted and the pudding is smooth.
7. 7
   Transfer the pudding to small ramekins or bowls. Immediately press sheets of plastic wrap directly onto the surface of the puddings to prevent a skin from forming. Refrigerate until very cold, at least 3 hours or overnight.

For the whipped crème fraîche topping:

1. 1
   When ready to serve the pudding, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
2. 2
   Place all of the topping ingredients in the chilled bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately with the pudding.