Traditional Chocolate Pudding

Here we are, socked in by a couple of feet of blizzard.   Hey, kiddies!  I know there's no school, but everything's a learning experience. Here is a relevant math lesson:

Snow
plus
Workplace closed
equals ...

CHOCOLATE PUDDING!

Since I burned off a bazillion calories this morning taking Cujo for his morning drag me all over the street into the snowdrifts walk, I allowed myself the luxury of including an egg in the pudding.  If you  prefer, leave it out.  The pudding will still be wonderful, but not as silky perfect.

Chocolate Pudding
adapted from Simply Recipes
makes 4 1/2-cup servings, or a million shooters

1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbl. cornstarch
1/8 tsp. salt
2 cups whole milk (this is no time for a diet)
1/2 tsp. vanilla extract
1 egg (whatever size you have on hand is fine)
1/2 cup semi-sweet chocolate chips
whipped cream, garnish (optional)

Beat egg lightly in a medium-sized bowl.  Set aside.

Whisk together sugar, cocoa powder, cornstarch, and salt in a 2-quart saucepan.

Slowly whisk in  milk. Bring to a boil over medium heat, whisking constantly, until pudding is thick, about 8 to 10 minutes. Remove from heat and add vanilla extract (using ... that's right!  The whisk!)

Add about a 1/4 cup of the chocolate mixture to the egg, whisking constantly to prevent egg from curdling.

Then whisk in remaining hot mixture.

Whisk in chocolate chips until they are melted and completely blended in (adding chocolate chips at this step aids in cooling off pudding a little faster). 

Pour the pudding into small serving cups or shooter glasses.  Serve warm, or cover the surface of each of serving with plastic to prevent a skin from forming on the top of the pudding, then refrigerate, covered, until cold, at least 2 hours.  Either way, just before serving, top with a dollop of whipped cream, if desired.

Can I go out and play?