Homemade Chocolate Pudding

Chocolate Pudding...comfort in a cup. I grew up with the boxed version cooked on the stove top. This homemade version is just as simple to make!

Maybe you would like to share?  Or one spoon for each hand. You will want to scrape every last bit out of the cup when you make this. Especially the last warm bits left in the pot!
If you are serving the pudding in individual cups, you can flavor those for grown-ups with a liqueur. Fill half of the cups with the plain pudding, then stir in a teaspoon of Frangelico or Godiva or even Irish Cream!

Homemade Chocolate Pudding 2 Tbsp. unsweetened cocoa powder 2 Tbsp. cornstarch 2/3 cup granulated sugar Pinch of salt 1 cup half & half 3 large egg yolks 2 cups milk (I used 1% - that's what we drink) 6 oz. semisweet chocolate chips 2 Tbsp. unsalted butter 1 tsp. vanilla Toasted almonds, (optional)
Combine the cocoa powder, cornstarch, sugar, and salt in a large saucepan over medium heat. Slowly whisk in the half & half, then beat in the egg yolks and whisk in the milk. Let the mixture come to a simmer, whisking constantly. Let the mixture simmer until it starts to thicken, about 2 minutes. Add the chocolate and stir until it melts. Reduce the heat to medium and continue to cook whisking frequently, until the pudding is fairly thick, about 2 minutes. It will thicken more upon cooling. Whisk in the butter and vanilla, until the butter is melted. Transfer to a serving bowl or individual serving dishes.

Press some plastic wrap directly on top of the pudding so it doesn't form a skin, unless you like the skin (I like it). Refrigerate until chilled, 2 hours or more.

~Adapted from The Mom 100 Cookbook