I had no idea that chocolate pudding would be so easy! This is much cheaper than the kind from the box, and I think it tastes wonderful when it’s still warm.
Stir together and then put in a pan:
1/4 c. brown sugar
3 T. cocoa
3 T. cornstarch
1/4 t. salt
Whisk in a little at a time, then bring to a simmer:
3 c. whole milk
1 c. chocolate chips or 6 oz. chopped chocolate (I used semisweet for an especially dark chocolate pudding.)
As soon as you see bubbles, turn the heat down to med-low. Keep stirring for a few minutes until the pudding thickens.
Remove from the heat and stir in:
1 t. vanilla
Pour the pudding into a bowl and cover with plastic wrap. Press the wrap down onto the surface of the pudding to keep a skin from forming. Chill for several hours before serving in the fridge or 1 hour in the freezer.