Awesome Chocolate Pudding

Source: Mel's Kitchen Cafe (www.melskitchencafe.com)

Yield: Makes about 4 cups of pudding (which in my estimation is about 4 servings)

INGREDIENTS:

             1/4 cup packed light brown sugar
             3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
             3 tablespoons cornstarch
             1/4 teaspoon salt
             2 3/4 cups whole milk
             1/4 cup heavy cream
             1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
             1/2 teaspoon vanilla extract  (I used a whole tsp because I like vanilla)

DIRECTIONS:

1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
2. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream...or not.

Sheri's modifications:

**It says to let it cool completely...yeah right.  Not at our house.  I decided to make it like a rich, thick hot chocolate.

GARNISH:  Sprinkled Ghirardelli 60% Cacao (Bittersweet Chocolate, very dark) chips, marshmellows, *coconut*, and chopped pecans over the top, then mixed slightly.

Since it was still warm, it melted together and was soooo good!  It really was like a thick, rich cup of hot chocolate, perfect for cold nights.  I've been craving homemade pudding, remembering Mom making it for us as kids (although she usually made vanilla, sprinkled with coconut and bottled peaches underneath).

**Could also garnish with crushed peppermint, whipped cream, and chocolate shavings for a festive twist.  Be creative :)  Peppermint chips or mint chips would also be very good.

***This would probably be good made with darker chocolate instead of the milk chocolate chips too (although I thought sprinkling with darker chips was the perfect blend of sweet and rich).  Andria, since I know you never follow a recipe, maybe that could be your modification ;)