- 3 cups , divided
- 1/4 cup cornstarch
- 1/3 – 1/2 cup sugar (I prefer my pudding less sweet and use 1/3)
- 1 cup semi-sweet chocolate chips
- Pinch of salt (optional)
In a small bowl, combine 1/2 cup milk and cornstarch. Use a fork or whisk and stir it until it is smooth and all of the lumps have been incorporated.
Combine 2 1/2 cups of milk and sugar in a medium sauce pan. Slowly whisk in the cornstarch mixture.
Cook over a low heat, whisking as necessary to prevent lumps from forming.
When the mixture begins to thicken add the chocolate chips. Continue stirring until the chips are completely melted and the pudding is smooth and thickened.
Pour pudding into one large or 6 individual bowls. To prevent a skin from forming, placeon top of the pudding and smooth it gently against the surface before .
Refrigerate for at least 3 – 4 hours before serving.
**To make a thicker, pie-like filling, reduce milk to 2 1/2 cups.