2. Crafting the Vanilla Pudding

Heat the Milk:
In a medium saucepan, gently heat 1 1/2 cups of whole milk over medium heat until it begins to steam. It’s crucial not to let the milk boil, as this can affect the pudding’s texture.

Mix the Dry Ingredients:
In a separate bowl, whisk together the sugar, cornstarch, and salt. This step ensures even distribution of the cornstarch, preventing lumps in the pudding.

Combine Egg Yolks and Milk:
In another bowl, whisk the egg yolks with the remaining 1/2 cup of milk. Gradually incorporate the sugar mixture into the egg yolk mixture, whisking until smooth. This blend will be the base for the pudding, providing richness and structure.

Temper the Eggs:
To avoid curdling the eggs, slowly whisk about 1/2 cup of the hot milk into the egg mixture. This gradual increase in temperature prepares the eggs for the next step without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.

Cook Until Thickened:
Continue to cook the mixture over medium heat, stirring constantly. The pudding will begin to thicken as it heats. Once it reaches a gentle boil, cook for an additional minute to fully activate the cornstarch, ensuring the pudding is thick and creamy. Remove from heat and stir in the unsalted butter and vanilla extract, blending until the mixture is smooth and glossy.

3. Assembling the Dessert

Layer the Pudding:
Pour half of the vanilla pudding into the prepared chocolate shell. Use a spatula to smooth the top, ensuring an even layer. This step creates the first layer of the dessert, setting the stage for a beautiful presentation.

Set the Layer:
Refrigerate the mold for about 15-20 minutes, or until the pudding layer is set. This chilling time is crucial to maintain the distinct layers and prevent them from mixing.

Repeat Layers:
Once the first layer is set, pour the remaining vanilla pudding over it, smoothing the top again. For those who love extra chocolate, additional layers can be added by spreading melted chocolate between the pudding layers. This creates a stunning contrast and adds depth to the dessert’s flavor profile.

Chill the Dessert:
Refrigerate the assembled dessert for at least 2 hours, allowing all the layers to fully set and the flavors to meld together. This chilling time ensures the dessert is firm and easy to slice.

4. Serving the Chocolate Vanilla Layered Pudding

Unmold the Dessert:
Carefully remove the dessert from the mold. If using a loaf pan, it may be helpful to run a warm cloth along the sides to loosen the dessert, making it easier to unmold without breaking the chocolate shell.

Slice and Serve:
Slice the dessert into portions and serve chilled. The combination of the crisp chocolate shell and creamy vanilla pudding creates a delightful experience with each bite. This dessert pairs beautifully with fresh berries or a drizzle of caramel sauce for an extra touch of elegance.