chocolate pudding

This is a good, low-fat recipe for chocolate pudding, originally from Cooking Light. I've experimented with different types of chocolate, and you can't go wrong, whether you prefer semi-sweet, bittersweet, or milk chocolate. I actually like to eat the pudding when it's still hot, but technically you're suposed to refrigerate it:

Chocolate Pudding

2 1/2 cups fat-free milk
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 large egg yolks
2 teaspoons butter
1 teaspoon vanilla extract
5 ounces semisweet chocolate, chopped

Bring 2 cups of the milk to a boil in a medium saucepan. Remove from heat. In a large mixing bowl, mix sugar with cornstarch and salt. Separately, combine remaining 1/2 cup milk with egg yolks, mixing well. Add egg yolk mixture to sugar mixture, stirring with a whisk. Slowly add half of the hot milk to the egg yolk mixture, whisking constantly (you do this so the eggs don't curdle). Return everything to saucepan, bring to a boil, then simmer one minute, stirring, until thick. Add butter, vanilla, and chocolate, mixing until melted.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Or eat it while it's hot, then cover remainder and chill.