This pudding is so creamy and chocolatey, I love it! It was fairly easy to make, it just needs to chill for at least 4 or 5 hours before serving. I topped mine with real whipped cream (not coolwhip!) and strawberries, it was delicious!
Homemade Chocolate Pudding
Makes about 4 cups of pudding
1/4 c. packed light brown sugar
3 Tbs. unsweetened cocoa powder
3 Tbs. cornstarch
1/4 tsp salt
2 3/4 c. whole milk
1/4 c. heavy cream
1 c. milk chocolate chips
1/2 tsp vanilla extract
In a large saucepan, whisk together the brown sugar, cocoa, cornstarch, and salt. Whisk in milk and cream until smooth. Stir in the chocolate chips and bring mixture to a boil over medium heat, whisking occasionally. Once the mixture is at a simmer, reduce heat to medium low and cook, whisking CONSTANTLY, until the mixture is thickened and large bubbles pop at the surface, about two to three minutes. Take the pot off of the heat and stir in the vanilla. Pour immediately into a large bowl and cover with plastic wrap, pressing the plastic wrap right onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding for at least 4 or 5 hours, but up to three days.