Borrowed from Cooking Light, if you can remember that you have to make this ahead of time, then it’s the perfect dessert!
1/2 c. sugar AND 1/4 t. salt
3 T. EACH cornstarch AND cocoa
1 can (370 mL) 2% evaporated milk
1 2/3 c. milk (I use 1 or 2%)
2 oz. (about 1/4 c.) bittersweet chocolate (70% is best)
1 t. vanilla
Combine the first 4 ingredients in a saucepan and then over low heat, gradually whisk in all of the milk.
Once it’s all well mixed, bring to a boil over medium-high heat, while whisking constantly.
Reduce the heat and simmer for about 1 minute until it thickens, then remove the pan from the heat and stir in the chocolate until it’s melted and smooth. Lastly add the vanilla and mix well.
Pour about 2/3 c. of the pudding into 6 small bowls or ramekins and carefully cover the surface of each with plastic wrap. Chill at least 4 hours, though I think overnight is best.