MeXscape

Ingredients:

3/4 cup sugar
1/3 cup cocoa powder, preferably Dutch process
3 tbsp. corn starch
1/2 tsp. salt
2 cups milk
1 250ml box media crema (or 1 cup half and half or just another cup of milk)
1 Hershey bar
1 tsp. vanilla extract

Preparation:

Put sugar, cocoa powder, corn starch, and salt in a heavy 3 quart sauce pan and stir well until you have a uniform mixture. Very slowly mix in the milk, a little bit at a time, until all of the dry ingredients are wet. It is important to do this slowly to ensure the corn starch is evenly incorporated, otherwise you get lumpy pudding. Add the media crema and stir to combine.

Heat over medium heat, stirring constantly, until the mixture starts to boil, about five minutes. Continue stirring and boiling for another minute to cook and set the corn starch. Your mixture should have the consistency of thick cake batter. If it is already very thick, remove from heat and add milk until the desired consistency is reached. If it is thin, continue to stir and boil until the mixture thickens.

Remove pan from heat. Break the Hershey bar into pieces and drop into the pudding. Let sit until the heat from the pudding melts the chocolate, about 30 seconds. Add the vanilla and stir until everything is well mixed.

Pour pudding into ramekins and chill in the refrigerator for at least 2 hours. Grab a spoon and enjoy.

Serves: 6-8 portions, depending on the size of your ramekins.
Prep time: 10 minutes active, 2 hours 10 minutes total.

Note: Reduce the amount of milk by 1/4 cup if you are making a pie.

You can also read the original post, Just Plain Pudding.