The Chocolate Pudding I Wish My Mother Had Made For Me

• 3 cups whole milk, divided
• 3/4 cups cocoa powder
• 1 cup sugar
• 1/2 teaspoon powdered espresso
• 1 pinch kosher salt
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3 ounces very good semi-sweet or bittersweet chocolate, chopped
• 2 tablespoons Frangelico or liqueur of your choice

1. In a large saucepan heat 2 cups of milk, cocoa, sugar, salt, and espresso, whisking so that all ingredients are completely blended.
2. Whisk cornstarch into remaining milk until smooth and thoroughly incorporated. Stir this into chocolate mixture. Cook on medium-medium high heat, whisking constantly until the pudding begins to boil and becomes noticeably thicker. Turn heat down to medium-low, Continue whisking until it's so thick that the whisk leaves trails in the pudding (about 5 minutes).
3. Remove from heat and stir in vanilla extract, chopped chocolate and liqueur (if using), stirring until chocolate is completely melted and mixture is very smooth. Divide into individual ramekins and place plastic wrap or a parchment circle over the top, laying it flat against the surface of the pudding so that a skin doesn't form. Refrigerate till cold (if you can wait that long).

milk, cocoa powder, sugar, powdered espresso, kosher salt, cornstarch, vanilla, very good semisweet, frangelico

Taken from food52.com/recipes/9610-the-chocolate-pudding-i-wish-my-mother-had-made-for-me (may not work)