By Carol Ramos, The Pastry Chef's Baking
Source: The Weekend Baker by Abigail Dodge (Book #9)
3/4 cup granulated sugar
1/3 cup cornstarch
1/3 cup unsweetened natural cocoa powder, sifted if lumpy
1/4 teaspoon table salt
3-1/2 cups whole milk
4 ounces semisweet, bittersweet, or milk chocolate, chopped
1 teaspoon vanilla extract
1. In a medium, heavy saucepan, combine the sugar, cornstarch, cocoa powder, and salt. Whisk until well blended. Pour in about ½ cup of the milk and whisk until the mixture is smooth. (Don't cheat this step or else you'll end up with a lumpy mixture.) Whisk is the remaining milk.
2. Set the pan over medium-high heat and cook, whisking constantly, until the mixture comes to a full boil. Boil for 1 minute and then remove from the heat. Add the chocolate and vanilla and whisk until the chocolate is melted and the pudding is smooth. Pour into serving bowls. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool slightly and serve warm, or refrigerate until room temperature or cold.
Storage: Cover and refrigerate the cooled pudding for up to 4 days.