My chocolate pudding recipe uses flour for thickening instead of cornstarch. Its better. It gives you that thickness you want but it imparts a deep, rich flavor that cornstarch just can’t give.
Here is what you need:
1/4 c flour
6 Tablespoons sugar
2 1/3 cups whole milk
dash of salt
4 Tablespoons cocoa
2 tablespoons butter
1 teaspoon good vanilla extract
Place all dry ingredients in a heavy saucepan. Gradually add the milk and butter, blending thoroughly all the while.
Set over a low flame and stir until the pudding thickens and starts to bubble when you stop stirring for a moment.
Turn off heat. Cool slightly, blend in vanilla.
The above recipe makes about 4 servings.
Resist using higher heat for this. It scorches quickly.
I use a immersion or stick blender on low to blend the ingredients while adding the liquid.