Years ago when we were living in “the Village” at the U of U, I discovered this chocolate pudding recipe and have been making it on a monthly basis (sometimes weekly) ever since.  My parent’s nick-named it “chocolate love” and it has become a standard at family cabin outings and even Sunday night visits.  Although it stands on its own quite well, it’s best served with a scoop or two of plain vanilla ice cream.  Yummy!

2 cups milk

1/2 cup sugar

1/3 cup unsweetened cocoa

2 Tbsp corn starch

2 egg yolks

2 tsp vanilla

In a medium sauce pan over medium heat, whisk together milk, sugar, cocoa and corn starch.  Bring to a slow boil.  When large bubbles appear, reduce heat to low and add egg yolks and vanilla.  Whisk constantly for one minute. Remove from heat.  Immediately strain through a mesh sieve into a large bowl.    Divide into four to six bowls and serve with vanilla ice cream.

NOTE:  The thickness of this pudding varies from time to time.  When made by my husband, the consistency tends to be quite thick. Whereas when I make it, it tends to be slightly fluid.  Either way, it is delicious.  If there is any left over, it will keep for a day or two in the fridge as long as it is covered with plastic wrap placed directly on the pudding to avoid forming a “skin.”