|2||cups whole milk|
|1/2||cup unsweetened cocoa powder|
|1/3||cup warm water|
|1||tablespoon vanilla extract|
1. In a small bowl, whisk the cornstarch and gradually whisk in 1/4 cup of the milk, stirring to form a smooth paste.
2. In a heavy saucepan, mix together the sugar, cocoa, and salt. Gradually stir in the warm water to make a smooth, runny paste. Stirring constantly, bring the mixture to a boil over medium heat. Stir in the remaining 1 3/4 cups of milk, then the cornstarch paste.
3. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Remove from the heat; stir in the vanilla.
4. Pour the pudding into 4 small bowls or cups. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours and for up to 2 days. Serve with whipped cream. Adapted from "Joy of Cooking"