I halved the recipe, hoping to get 2 larger servings, one each for me & B for dessert.
1/8th cup cornstarch
¼ cup sugar
dash of salt
1 ½ cups whole milk
3 ounces semisweet chocolate (70%)
½ teaspoon pure vanilla extract
Combine the cornstarch, sugar, salt in the top of a double broiler, or a bowl that will fit on top or in a sauce pan without touching the water you are heating. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients.
Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary to get out the lumps. (**This is where I went wrong, I think, our gas-stove is very finicky, if on low, a small draft if someone walks by for instance, the flame will blow out. I didn’t realize that this had happened for about a minute and the cornstarch/milk mixture never set up correctly. **)
After 15-20 mins when the mixture begins to thicken and coats the back of a spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from heat and stir in the vanilla.
Strain through a fine-mesh strainer (if needed) and pour into a serving bowl or into a larger measuring cup with spout and pour into individual dishes.
Place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days. Or, if you get chocolate soup like I did, throw it in the sink. 😦