Double Chocolate Pudding

https://www.washingtonpost.com/pb/recipes/double-chocolate-pudding/14688/

Part of Jerry's birthday and father's day celebration, this pudding was quick and easy.  It's relatively healthy for a good chocolate dessert.  I made it with vanilla almond milk, El Ceibo cocoa powder from Bolivia, and Hatfield's Double Dark Semi-Sweet Chips (both from Whole Foods).  It was a little on the thin side, so I'll try using more arrowroot starch/flour next time; I substituted this for the corn starch.  Remember to leave at least 3 hours for it to set, although it wasn't too shabby right out of the pot!

Some of the chips didn't melt completely, but I kind of liked that consistency.  I particularly liked the lack of a 'skin' on top, that I remember from 'out of the box' puddings from years ago.

Ingredients:
1/3 cup granulated sugar
2 Tbsp unsweetened cocoa powder, preferably not Dutch-process
2 Tbsp plus 1 tsp cornstarch (or arrowroot starch/flour)
2 cups cold low-fat milk (1%) or almond milk
1 tsp pure vanilla extract
1 oz dark chocolate (60-70% cacao) finely chopped, plus optional chocolate shavings, for garnish
1/4 tsp salt
Whipped cream for serving (optional)

Directions: 
1) Whisk together the sugar, cocoa and cornstarch in a medium saucepan (off the heat).  Gradually add the milk, whisking until smooth.

2) Place over medium heat; cook, whisking constantly, until the mixture thickens and starts to bubble at the edges, about 6 minutes.  Reduce the heat to low; cook, whisking frequently for 1 minute, then remove from the heat.

3) Add the vanilla extract and the dark chocolate, stirring until the chocolate has melted and the mixture is smooth.  Stir in the salt.

4) Transfer to a serving bowl, individual dessert bowls or ramekins.  Cover with plastic wrap an refrigerate until set, at least 3 hours and up to 3 days.

5) Serve as is, or garnished with a small dollop of whipped cream and sprinkling of chocolate shavings, if desired, or with mint.