I made this to use up some whole milk before heading out to Denver for Christmas; I think I may have supplemented the whole with some 1%. I used Ghirardelli bittersweet chocolate chips for the chocolate, and the pudding came out really decadent and lovely. We ate some warm, when it was like a very thick hot chocolate, and finished the rest off once it was cold, with plenty of time to spare before the flight.
Double Chocolate Pudding
In a saucepan, whisk to combine:
3/4 C sugar
1/3 C cocoa powder
3 T corn starch
1/4 tsp salt
Put the saucepan over medium heat and have ready:
2 1/2 C dairy (soy milk, half and half, milk, or a mixture of all of the above would work)
Gradually whisk in the dairy component, and bring the mixture to a boil. Remove from the heat and stir into the hot pudding:
3 oz grated eating chocolate or chocolate chips
1 1/2 tsp vanilla
Allow to cool slightly before eating, or cool with plastic making contact with the surface of the pudding to prevent a skin from forming.
Update 11/29/07: Made a double-batch to use up some short-dated milk. We ate some warm tonight and Jeremy kept saying it was really good and making “mmm” sounds as he ate it. 🙂