Categories: Desserts, Chocolate 
      Yield: 4 servings 
  
      2 c  Milk                                3 oz Chocolate, unsw. baking 
  2 1/2 tb Cornstarch                          1 ts Vanilla extract 
    2/3 c  Sugar                               1 tb Oil or Butter 
  
  Place water into the bottom part of a double boiler.  Place on stove on 
  high heat. 
   
  Mix dry ingredients.  Place into top of double boiler. 
   
  Shave or grate baking chocolate.  Add to double boiler.  Pour in milk. Add 
  oil or butter.  Mix thoroughly. 
   
  Place top of double boiler into bottom of double boiler.  Heat mixture 
  while stirring constantly until water in double boiler returns to a boil 
  and mixture is sufficiently thickened.  Cover and continue heating for 15 
  minutes, stirring occasionally. 
   
  Take off heat and stir in vanilla extract.  Pour into dish(es) or mold and 
  chill thoroughly. 
   
  *NOTE* Increase or decrease the amount of cornstarch depending on your own 
  preference for the thickness.  If a molded pudding is desired, increase 
  cornstarch to about 3 1/2 tb.  If you are making my recipe for Chocolate 
  Cream Pie, increase cornstarch to about 4 1/2 tb. 
     Gary Fackenthall