Chocolate pudding

So. I bought a 3 pound bag of chocolate chips at BJ's Wholesale Club, and it will take several years to use it up. I think the original thought was to create Italian hot chocolate which is thickened with corn starch and served in small cups. However, Phil was lobbying for Chocolate Chip Pie. It's one of the most revolting recipes I've ever read. I offered the Hot Chocolate. Phil rejected it because he said you can't have a slice of hot chocolate. I downgraded to Chocolate Pudding. Sara, who made the mistake of being out of the room at a time (okay, so this isn't a democracy) feels cheated. Phil liked the CP idea so much that I said what the hell. (This is NOT going down well with Sara.)



To make chocolate pudding, mix about 1/2 cup sugar with 3 Tablespoons cornstarch. Add a cup of skim milk and whisk well until there are no lumps. Begin to heat over low fire. Add another 2 cups of milk or soymilk, about 4 big tablespoons of Hershey's cocoa (dark is good), and whisk well. It will thicken. Don't let it alone and answer the phone, and don't get impatient and turn the fire up. Check it to see if it needs sugar, but first add a small pinch of salt, and maybe 1/2 teaspoon of vanilla, or Kahlua. if you think it needs to be thicker (it should more than coat a spoon) whish 1/4 cup milk with one very well-beaten egg, or better yet, 1/4 cup eggbeaters. Whisk in slowly over an even lower fire, or off the fire, so you don't get the pudding equivalent of egg drop soup. Curdled egg is not good in pudding.
Pour in cups and chill 20-30 minutes. Serve with sour cream or low-fat vanilla ice cream.