CHOCOLATE PUDDING

Makes: 6 servings The key here is patience. It may take some time to get it up to a boil but you’ll want to resist the temptation to turn up the heat. 1/ 2 cup (125 mL) sugar

■ 1/4 cup (60 mL) cornstarch

■ 1/4 cup (60 mL) cocoa

■ pinch salt

■ 2 1/ 2 cups (625 mL) milk

■ 1/ 2 cup (125 mL) half and

■ half 1 tsp (5 mL) vanilla

■ 1/ 2 cup (125 mL)

■ chocolate chips

Whipped Cream: 1 tbsp (15 mL) sugar

■ 1/ 2 cup (125 mL)

■ whipping cream

1. In a medium saucepan, whisk together the sugar, cornstarch, cocoa and salt to get rid of any lumps. Place over medium-high heat and whisk in the milk, half and half, and vanilla. Cook, whisking often, but not constantly, until the mixture boils and thickens — let it bubble for at least a minute so it reaches its full thickening potential. Patience is key here; resist the urge to turn up the heat.

2. Remove from the heat and add the chocolate chips. Let it sit for a minute or two and then whisk until smooth. Pour into small cups and let cool. Chill in the fridge until thick.

3. When ready to serve, add the sugar and whipping cream to a mixing bowl. Using the whisk attachment of a stand mixer (or regular beaters on a handheld mixer, or even just a whisk, if you want to do by hand), whip the sugar and cream until stiff peaks form. Dollop over the chilled pudding.