Sunday Night Chocolate Pudding Recipe

5 tablespoons cornstarch
3/4 cup sugar
Pinch of salt
3 cups whole milk, divided
4 ounces unsweetened chocolate, finely chopped
2 teaspoons vanilla extract
Whipped cream, if desired
Toasted almonds, pecans, or walnuts, if desired

Whipped Cream

1 cup cold, heavy cream
1 tablespoon sugar, optional
1/2 teaspoon vanilla extract, optional

Combine cornstarch, sugar, and salt with 1/2 cup milk in a small bowl; whisk to blend well. Heat remaining 2 1/2 cups milk in a medium saucepan over medium heat. Bring to a simmer. Remove from heat; stir in chocolate and let sit 5 minutes or until chocolate is melted. Whisk until smooth. Whisk in cornstarch mixture. Return to heat and cook over medium heat until mixture begins to thicken and boil, stirring constantly. Reduce heat and simmer about 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into a medium bowl or six to eight 6-ounce custard cups. Cover with plastic wrap so that the plastic touches the surface of the pudding to prevent a skin from forming. Refrigerate. Serve with a dollop of whipped cream and a sprinkling of nuts, if desired. Serves 6 to 8.

Chill a large mixing bowl and beaters in the freezer for about 5 minutes. Pour cream into chilled bowl. Whip with electric mixer until slightly thickened. Sprinkle sugar and vanilla over cream, if desired. Continue to beat just until soft peaks form, being careful not to overwhip. The cream should be smooth and thickened.