Double Chocolate Pudding
I like whole milk's richness in this pudding. If you use reduced- or low-fat milk, you could probably justify enjoying a slightly larger portion.
2 cups whole milk
6 tablespoons sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
2 ounces bittersweet chocolate
2 tablespoons roasted pumpkin seeds
Microwave milk in a 1-quart Pyrex measuring cup until steamy hot, 3 to 4 minutes. Meanwhile, whisk sugar, cocoa, cornstarch, cinnamon and salt in a medium saucepan. Over medium heat, vigorously whisk in milk. Continue to whisk until mixture thickens to pudding consistency, just a couple of minutes. Remove from heat; whisk in chocolate. Serve warm or pour into an airtight container or 6 custard cups with a sheet of plastic over the surface to keep a skin from forming. Sprinkle pumpkin seeds on pudding before serving. The pudding can be refrigerated for up to 5 days.