CREAMY CHOCOLATE PUDDING

• 2 egg yolks
• 1/2 cup (125 mL) cocoa powder
• 3 tbsp (45 mL) cornstarch
• Pinch of salt
• 1/2 cup (125 mL) granulated sugar
• 3 cups (750 mL) milk, preferably 2 per cent
• 2 tbsp (30 mL) frozen orange juice concentrate (optional)
• 1 tsp (5 mL) vanilla extract

Whisk egg yolks in a medium-size bowl. In a large saucepan, stir cocoa with cornstarch and salt. Then stir in sugar. Gradually whisk in milk until evenly mixed. Then whisk in orange juice concentrate. Set pan over medium-high heat. Using a wooden spoon, stir constantly just until mixture starts to bubble, 4 to 5 minutes. Remove from heat.

Gradually whisk about 1/2 cup (125 mL) hot cocoa mixture into egg yolks. Then slowly whisk this back into cocoa mixture. Set over medium-low heat. Using a wooden spoon, stir constantly 1 minute. Remove from heat and stir in vanilla. Pour into a serving bowl or 6 custard cups or dessert bowls that will hold about 1/2 cup (125 mL) each. Great warm or refrigerate at least 2 hours and serve chilled. Pudding will keep well, covered and refrigerated, up to 3 days.