Chocolate Pudding

brought by Heather Brown

recipe adapted from Cook's Country

Serves 4

1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder
3	tablespoons cornstarch
1/4	teaspoon Salt
2 3/4	cups low fat milk (original recipe uses whole milk; it's super creamy)
1/4	cup heavy cream
1	cup milk chocolate chips
1/2	teaspoon vanilla extract

1. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.

2. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.

Chill Faster, Eat Sooner To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.