3 rounded tablespoons unsweetened cocoa powder
¼ cup cornstarch
pinch salt
(2) 12 ounce cans evaporated milk (not low fat) (see note below)
1 tablespoons strong coffee
2 tablespoons butter
1 teaspoon vanilla
In a bowl, whisk all of the dry ingredients together until there are no lumps (this will also help incorporate it into the liquids). Whisk in the evaporated milk and coffee, until smooth.
Bring to a boil over medium heat, stirring constantly with rubber spatula. When the mixture starts to thicken, turn the heat down to medium low. Once it starts to bubble, continue cooking, stirring constantly (in figure 8 motion), for one minute.
Remove from heat and stir in butter and vanilla. Pour into dessert dishes and place plastic wrap or waxed paper directly on the surface of the hot pudding so it doesn't form a "pudding skin" while it is cooling. Chill completely and serve with whipped cream.
NOTE: This recipe can be made using whole milk, but the evaporated milk gives it a much creamier taste and texture, I was very surprised at the difference it makes.
NOTE: As a child, my mother used evaporated milk a lot (even in our cereal!!), so I don't have many fond memories of that taste. However, there is NO evaporated milk "taste" in this final pudding, instead, the creaminess really comes through (so much more so than with regular milk).
NOTE: The chocolate intensity of this pudding is what I would call "medium". If you like a pronounced chocolate flavor, I suggest you use HEAPING tablespoons of cocoa powder instead of rounded tablespoons.
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