3 cups whole milk or 2% milk whole milk preferred for best taste
6 ounces bittersweet chocolate, coarsely chopped or dark chocolate chips
1 teaspoon vanilla extract
Equipment
medium saucepan
whisk
fine-mesh strainer
Directions
In a medium saucepan, whisk together the cornstarch, cocoa powder (if using), sugar, and salt.
Add the milk in a thin stream, whisking the whole time so that lumps do not form.
Heat mixture over medium-low heat and whisk frequently, scraping the bottom and sides, until mixture is steaming but has not yet simmered — do not let the mixture come to a boil. It will thicken enough to coat the back of a spoon; this takes 5 to 8 minutes.
Add the chocolate and stir until it has melted and is fully incorporated.
Remove from heat and stir in the vanilla. For the silkiest pudding texture, you can pour this mixture through a fine-mesh strainer.
Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, about 2 to 3 hours for individual pudding cups and 4 to 5 hours for a large bowl. Cover tightly with plastic wrap so that no skins forms.