Chocolate Pudding

This is Amy's favorite.

In a medium-sized pot, combine thoroughly with a whisk:

• 1 (250 ml) cup sugar
• 1/4 cup (about 62 ml) cornstarch
• 1/2 tsp salt (but omit the salt if you are using salted butter in the next steps!)
• 6 tbsp. cocoa powder (baking cocoa)

Separate 3 large eggs. Set aside. (You will not be using the egg whites so put them in the fridge and make yourself an egg white omelette for breakfast.)
Stir in:

• 2-1/2 cups (625 ml) milk
• 3 well-beaten egg yolks
• 2 tbsp melted sweet butter (you can use salted butter if you have omitted the salt above)

Whisk well. Cook and stir over medium heat till the mixture bubbles (starts to boil.) 

Stir 1 minute more and then add:

• 1 tbsp butter (see notes on butter above)
• 1 tsp real vanilla

Stir well. Remove from heat. Pour the pudding into 6 serving dishes and chill in the fridge.

Chocolate Pudding #2

This recipe doesn't require eggs, but you'll need more milk and cocoa powder.

• 1 cup granulated white sugar
• 1/2 cup cocoa powder (baking cocoa)
• 1/4 cup cornstarch
• 1/2 tsp salt
• 4 cups milk
• 2 Tbsp butter
• 2 tsp pure vanilla extract

In a heavy saucepan, combine: sugar, cocoa, cornstarch, salt.

Gradually whisk in milk.

Stir and bring to a boil over medium heat.

When it comes to a boil, continue to stir 2 minutes.

Remove from heat and stir in butter and vanilla.

Spoon into individual dessert bowls. Chill.