Use a knife to finely mince the chocolate. Put the egg yolks and sugar in a bowl and mix well until it lightens in color.
Put the milk in a pan and heat to just before boiling. Take 2 tablespoons of the warm milk and add to the bowl from step 1 and mix well. Once it's mixed together, add all of it to the pot with the milk.
Heat on low heat. Once it's thickened, stop the heat. This is important. If you heat too much the ingredients will dissolve. Just a little thickness is okay.
Add the gelatin to a bowl with 2 tablespoons of water. Heat for 30 seconds in the microwave and set aside.
Put the minced chocolate in a bowl. Add half of the mixture from step 3 and mix while melting the chocolate. Once the chocolate has melted, add the rest and mix together. Lastly, add the gelatin and mix.
Strain and add to any container you like. Cool in the refrigerator for 2 to 3 hours and it's complete. Decorate with cocoa, heavy cream, and mint as you like.
If using Godiva chocolate liquor, add 1 tablespoon in step 5 after adding the gelatin. You get a richer, more mature flavor.
Creamy and soft chocolate pudding.
Story Behind this Recipe
I ate this chocolate pudding before. It was so creamy and delicious, I asked my friend to tell me the recipe. I had some feedback that it wouldn't stiffen after cooling, so I altered the recipe to use more gelatin.
If you mince the chocolate as finely as possible, it'll mix easier in step 4. In step 3 when heating, it'll start off as a smooth liquid but then start to become thick. Once it has a little thickness please stop the heat. If you miss the timing, the ingredients will separate. If that happens...put all of it through a strainer, remove any lumps and cool. You won't get the same nice texture, but you can eat it.