Ingredients
2 1/4 cups milk
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
6 ounces semisweet chocolate chips (1 cup
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/3 cup heavy cream, whipped to soft peaks, for serving
Preparation
In a medium saucepan, bring 2 cups milk,1/4 cup sugar, and salt to a boil over medium heat.
Meanwhile, in a medium bowl, whisk together remaining 1/4 cup sugar, cocoa powder, and cornstarch. Whisk in remaining 1/4 cup milk until smooth.
In a steady stream, whisk cocoa-powder mixture into milk mixture in pan. Cook over medium heat, whisking constantly, until thickened and returned to a boil, about 1 minute. Remove from heat. Stir in chocolate, butter, and vanilla. Cover; let stand 5 minutes. Stir to combine.
Divide pudding among six custard cups or small bowls. Cool to room temperature. Cover with plastic wrap, and refrigerate until chilled, at least 1 hour. Serve puddings with a dollop of whipped cream.
