Chocolate Orange Pudding

From http://www.goodlifeeats.com/2011/10/dark-chocolate-orange-pudding-recipe.html

¾ cup plus 2 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
2 egg yolks
2 ½ cups whole milk
4 ounces semi-sweet or bittersweet chocolate, melted
2 ounces unsweetened chocolate, melted
3 tablespoons butter
1 teaspoon vanilla extract
4-6 drops orange oil

Combine the sugar, cocoa, cornstarch and salt in a medium sized saucepan.

Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.

Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. 

Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.

Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.

Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.

Serve with a dollop of whipped cream and chocolate shavings.