Cocoa Cornstarch Pudding

Cocoa Cornstarch Pudding
MAKES 4 SERVINGS

1A cup dark unsweetened cocoa
l/2 cup sugar
3 tablespoons cornstarch
A dash of salt
2 cups whole milk (see Note)
1 teaspoon vanilla
Heavy cream

In a heavy-bottomed saucepan or in the top of a double boiler,
combine the cocoa, sugar, cornstarch, and salt. Slowly add the milk,
stirring well to keep mixture lump-free. (The milk mixes better if it
is slightly warmed, but not hot.) Cook over low heat or boiling water
until pudding is thickened. In the top of a double boiler, the pudding
will not reach a boil very easily, but will reach 200°F. (Check temperature
with a candy thermometer.) Cover and cook over low heat for
5 minutes, or until you can no longer taste the cornstarch. Stir until
cooled. Add the vanilla. Turn into serving dish, cover with wax paper
or plastic wrap, and chill. Serve with cream to pour over it.

NOTE: For a low-calorie pudding, reduce sugar to l/4 cup and use skim
milk instead of whole milk; the flavor will not be as rich.