Put eggs and yolks in medium bowl and whisk until blended.
Add remaining cream, sugar, cornstarch, cocoa and salt and
whisk until blended. Whisk cocoa mixture into scalded cream and
set over low heat, stirring constantly with a wooden spoon for 4-
6 minutes, until mixture thickens and comes to a low boil.
Immediately remove from heat, add chocolate, butter, liquor, and
vanilla. Stir until butter and chocolate are completely melted.
Pour pudding into individual dishes and cool for about 10
minutes, cover in plastic and refrigerate for up to 5 days.
|