Rich, chocolaty & served warm or cold.
This pudding tastes so good you'll think you want two helpings, but after a few bites you realize it's more rich and chocolaty and delicious than any one human can handle! I highly recommend topping it with whipped cream to help cut the richness.
Servings for two ramekins. Multiply the recipe for additional servings.
In a heavy saucepan combine 1/4 cup of sugar, 2 tablespoons cornstarch, and 4 oz of chocolate chips.
In another bowl combine 1 + 1/3 cups of milk and 1 large egg yolk**. Slowly add this to the saucepan, whisking, and bring just to a boil.
Whisk constantly for a minute or so till thickened. Remove from heat and add 1 tablespoon of butter and 1/2 teaspoon of vanilla.
Serve warm & top with whipped cream* and chocolate shavings.
* To make homemade whipped cream add 1 cup very cold whipping cream and 2 tablespoons of confectioner's (or regular) sugar to a bowl and beat till stiff peaks form (or your desired consistency).
Additions to whipped cream for chocolate pudding:
** I don't care for waste! You can freeze unused egg whites in an ice cube tray & reserve for another use.