Instructions: In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.

Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour.

Whip the remaining cup of heavy cream to soft peaks, and serve with the pudding.

This recipe yields 6 servings.

Comments: Puddings have an interesting history. Originally, they were often savory, made from minced meats and oatmeal, formed into sausages, and boiled. Today puddings are sweet and are made with milk, sugar, and cornstarch cooked together until thickened. The first commercially produced pudding was developed in 1926, but homemade puddings are still the best, and they are easy to make.

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