1/4 cup dark unsweetened cocoa
1/2 cup sugar
3 tablespoons cornstarch
A dash of salt
2 cups whole milk ( see Note )
1 teaspoon vanilla
In a heavy-bottomed saucepan or in the top of a double-boiler, combine the cocoa, sugar, cornstarch, and salt. Slowly add the milk, stirring well to keep mixture lump-free. (The milk mixes better if it is slightly warmed, but not hot). Cook over low heat or boiling water until pudding is thickened. In the top of a double-boiler, the pudding will not reach a boil very easily, but will reach 200°F. (Check temperature with a candy thermometer).
Cover and cook over low heat for 5 minutes, or until you can no longer taste the cornstarch. Stir until cooled. Add the vanilla.
Turn into serving dish, cover with wax paper or plastic wrap, and chill.
Serve with cream to pour over it.
Makes 4 servings.
Polder Candy/Jelly/Deep Fry Thermometer, Stainless Steel