Silky Chocolate Pudding

1. 1

   Combine cornstarch, sugar, and salt in a medium saucepan. Slowly, with a thin stream, whisk in the milk until incorporated and smooth. Place over medium-low heat and whisk occasionally, scraping the bottom and sides. After 10 minutes, and when the mixture has begun to thicken and coat the back of a spoon, add the chocolate and continue stirring for another 2 to 4 minutes or until chocolate is fully incorporated and the mixture is quite thick. Remove from the heat and stir in vanilla.

2. 2

   Distribute among individual cups or one large serving bowl and chill until it is cool and set, about 2 to 3 hours. To avoid the skin on top of the pudding, place a piece of plastic wrap on the surface of the pudding before refrigerating.

3. 3

   Pudding keeps for 3 days.

4. 4

   Note: For an extra chocolate boost, replace one ounce of semisweet chocolate with unsweetened chocolate.

5. 5

   Recipe from Smitten Kitchen, adapted from John Scharffenberger.

No additional tips available.