Chocolate Pudding

This is an ironic follow-up to my last post. I'm pretty sure Ilan cracked what was apparently a weak molar on the un-popped popcorn kernels that I told him not to eat when we made kettle corn. So, now after he's had his dental work done, poor guy, he has to eat soft foods, so I made him some pudding. This recipe makes 2 good sized servings. Ilan had some after dinner and he said "Ima, this is so yummy I can't believe it!"

1 ounce bittersweet chocolate , chopped
1 tablespoon cocoa , preferably Dutched
2 tablespoons cornstarch
1/4 cup sugar
Pinch table salt
1 1/4 cups whole milk
1 teaspoon vanilla extract

1. Whisk together cocoa powder, cornstarch, sugar, and salt in heavy-bottomed medium saucepan. Add milk all at once and whisk to incorporate. Stir in chocolate.

2. Bring mixture to boil over medium heat, whisking until smooth. Once boiling, reduce heat to low and cook, stirring constantly with heatproof rubber spatula or wooden spoon and making sure to scrape edges of pan, for 2 minutes. (Mixture will become thick and glossy.)

3. Remove pan from heat and stir in vanilla. Pour pudding into heatproof bowls or ramekins, place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate for 4 hours or until completely chilled. (Pudding will keep for up to 2 days.)