Silky Chocolate Pudding

Combine cornstarch, sugar, and salt in a medium saucepan. Slowly, with a thin stream, whisk in the milk until incorporated and smooth. Place over medium-low heat and whisk occasionally, scraping the bottom and sides. After 10 minutes, and when the mixture has begun to thicken and coat the back of a spoon, add the chocolate and continue stirring for another 2 to 4 minutes or until chocolate is fully incorporated and the mixture is quite thick. Remove from the heat and stir in vanilla.

Distribute among individual cups or one large serving bowl and chill until it is cool and set, about 2 to 3 hours. To avoid the skin on top of the pudding, place a piece of plastic wrap on the surface of the pudding before refrigerating.

Pudding keeps for 3 days.

Note: For an extra chocolate boost, replace one ounce of semisweet chocolate with unsweetened chocolate.

Recipe from Smitten Kitchen, adapted from John Scharffenberger.