Ingredients

4 1/2 cups milk , 1/2 cup unsweetened cocoa powder -- plus 1 tsp. , 1 cup sugar , 1/4 cup cornstarch , 3 eggs , 4 egg yolks , 5 ounces grated bittersweet chocolate , 5 ounces grated semisweet chocolate , 1 teaspoon vanilla extract , 1/2 teaspoon almond extract , 1/4 cup unsalted butter -- softened , 1 cup whipped cream , 2 ounces grated white chocolate -- for garnish

Method

1. In a large saucepan combine milk1/2 cup of the cocoa, and sugar. Bring to a simmer over moderate heat, stirring constantly. Set aside. , 2. In a small bowl whisk together cornstarch and 1/2 cup of the hot chocolate-milk mixture. In a separate bowl whisk together eggs and egg yolks. Add some of the hot chocolate-milk mixture from the saucepan to eggs to warm them, then add all of egg mixture to saucepan. Cook over moderate heat, stirring constantly1 minute; do not allow mixture to boil. Stir in cornstarch mixture and cook, stirring, until mixture comes to a simmer. Simmer 1 minute. , 3. Strain mixture through a fine sieve into a clean saucepan. Stir in chocolates, vanilla and almond extracts, and butter. Spoon mixture into 8 dessert glasses arranged on a tray; cover glasses with plastic wrap to prevent a skin from forming on the tops of the puddings. Cool slightly, then refrigerate until thoroughly chilled (about 4 hours). , 4. To serve, sift remaining 1 teaspoon cocoa over whipped cream. Fold in gent