Chocolate Pudding

This pudding is so easy! 

It can be vegan if you use soy milk or almond milk or coconut milk or whatever it is you like!

Once you learn to keep unsweetened chocolate in the cupboard, you'll be amazed how many yummy things you can whip up late at night to satisfy that sweet tooth!  I used to make this a lot back in the day, I always used soy milk.  I don't even buy soy milk anymore, and I have never made it with actual dairy milk.  I'm sure it's good with any type of milk or milk substitute. 
It is chocolate pudding, afterall.

Chocolate Pudding

In a medium saucepan, melt:
3 squares unsweetened chocolate in 2 2/3 cups milk
Mix together:
1/4 cup cornstarch & 1/2 cup sugar,
Stir in 1/3 cup milk
Add to saucepan and cook, whisking, until thickened and smooth.
Cook for 5 minutes, stirring.  Remove from heat and stir in 1 tsp. vanilla.
Enjoy hot (which is actually really yummy), or, cool completely.  To prevent a skin from forming on the top, cover with plastic wrap; press the plastic wrap down onto the surface of the pudding so that air can't get to it.  (I actually like the thick skin that this pudding forms.  Maybe I'm weird!)
This pudding is really yum with whipped cream on top.  That's not a vegan option, sorry!