Ingredients 2 tablespoons sugar 2 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 1 1/2 cups whole milk 1/2 cup heavy cream 4 ounces fine-quality milk chocolate chopped 1 teaspoon pure vanilla extract

Instructions
Accompaniment: lightly sweetened whipped cream

Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.

Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.


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Yields: 4 Servings
     Gourmet magazine, February 2007, page 10

notes:  Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.

I added 2 t of Kahlua (more would be fine though), just for an added flavor. i think that rum, kahlua, or any of the godiva liquors would be delicious.

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