This is a silky chocolate pudding for adults; it’s not the super sweet pudding from your childhood.  It’s delicious, especially on the day you make it.

3 c milk
3 T cornstarch
3 T cocoa powder {I use Hershey’s Natural Unsweetened Cocoa Powder}
1/8 tsp salt
2 T sugar
Espresso powder to taste {I use about 1 tsp}, optional
1 tsp vanilla
1 T butter
In a medium size mixing bowl {I sometimes use an 8 cup Pyrex measuring cup, because the handle allows for greater ease in getting the pudding out of the microwave for stirring; the mixing bowl gets hot!}, stir together cornstarch, cocoa, salt & sugar together.  Whisk in enough milk to make a thick, smooth paste; this will help to break up any lumps.  Whisk in the remaining milk.  Microwave the pudding on high for 3 minutes, whisk vigorously & repeat until pudding thickens. The last time you may only need to microwave it for 1-2 minutes. The pudding will thicken as it cools, so don’t cook it so long that you end up with rubber pudding.  Whisk in vanilla & butter.  Cool to room temperature & eat, or chill.

Notes:
~You can also cook the pudding on the stove.
~I happen to love “pudding skin” but if it’s not your cup of tea, press a piece of plastic wrap right on top of the hot pudding.