Quick Chocolate Pudding

Cool. Smooth. Chocolatey comfort. Wow, aren't those the same words they use to describe heaven?

This quick homemade chocolate pudding comes together in a flash (about 15 minutes without chilling time), has real ingredients in it, satisfies intense chocolate cravings and reminds you that sometimes the simple things are life's greatest pleasures. Seriously, if you have any fond memories of chocolate pudding as a kid or an adult...make this. You owe it to yourself.

Chocolate Pudding

recipe adapted from Cook's Country

1/4	cup packed light brown sugar
3	tablespoons Dutch-processed cocoa powder
3	tablespoons cornstarch
1/4	teaspoon salt
2 3/4	cups low fat milk (original recipe uses whole milk; it's super creamy, almost too creamy)
1/4	cup heavy cream
1	cup milk chocolate chips
1/2	teaspoon vanilla extract

Instructions:

Combine brown sugar, cocoa, cornstarch, and salt in large saucepan. Whisk milk and cream into sugar mixture until smooth. Add chocolate chips and bring to simmer, whisking occasionally, over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.

Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until completely cool, at least 4 hours. (Pudding can be refrigerated in airtight container for 3 days.) Serve.

Chill Faster, Eat Sooner To some pudding lovers (especially little ones), waiting 4 hours to eat pudding seems like a lifetime. To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface. Place in freezer until completely cool, at least 45 minutes or up to 1 hour.