½ cup Brown Sugar
3 tablespoons Cornstarch
3 tablespoons Unsweetened Cocoa
¼ teaspoon Salt
½ cup Evaporated Milk
2 ounces Bittersweet Chocolate finely chopped (1/4 cup)
1 teaspoon Pure Vanilla Extract
Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add milk and evaporated milk, stirring constantly with a whisk, and bring to a boil over medium-high heat. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each 6 or 8 oz ramekins; cover surface with plastic wrap. Chill at least 4 hours. Remove plastic wrap, serve with fresh made whipped cream.
