Best Chocolate Pudding

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract

Combine the cornstarch, sugar and salt in a saucepan. Slowly whisk in the milk. Heat over medium-low heat and stir constantly, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

Pour into a serving bowl or into individual serving dishes.

If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

NOTES
From Smitten Kitchen.
AMAZINGLY good.

Easy to modify:

- I have used vanilla soymilk and/or skim milk in place of whole milk.
- I have used unsweetened cocoa powder + brown sugar to taste + 1-2 Tbsp butter in place of the chocolate (stir cocoa and sugar in with dry ingredients; add butter while mixture is heating)
- I have used peppermint extract instead of vanilla, added while pudding was heating.