Creamiest Chocolate Pudding
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.