Trygve's Low-fat Dark Chocolate Pudding

• 4 oz cocoa powder
• 4 cups milk
• 1-1/2 cups sugar
• 1/3 cup cornstarch
• 2 teaspoons vanilla

Blend the sugar and cocoa until no lumps of the cocoa remain in the mixed dry powder. In a second small bowl, dissolve the cornstarch in one cup of milk. Pour the remaining milk into a saucepan with plenty of extra room and mix in the sugar/cocoa mixture while the milk heats to just below scalding. When the milk/sugar/cocoa mix is almost scalding, continue heating and stir constantly while adding the remaining milk with the dissolved cornstarch. The pudding should thicken rapidly and when it is almost as thick as desired, remove from heat while continuing to stir for a few minutes and add vanilla.

The hot pudding may be poured into individual serving containers if desired. It may be served hot with milk or cream poured over it or chilled with whipped cream or the topping (or lack thereof) of your choice.

If you don't want the pudding to grow a "skin" while stored in the refrigerator for extended periods of time, cover with a sheet of plastic wrap placed directly onto the surface of the pudding.

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