Harshita Sinha
Milk, sugar, cocoa powder, salt, cornstarch, dark chocolate, and vanilla extract.
In a medium saucepan, whisk together milk, sugar, cocoa powder, and salt.
Heat ghee in a pan.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
In a small bowl, whisk together cornstarch and a splash of milk until smooth. Add to the saucepan and cook for 1-2 minutes.
Remove from heat and stir in melted chocolate and vanilla extract until smooth.
Strain the pudding into individual serving cups or a large serving dish.
Refrigerate for at least 2 hours or until chilled and set, Serve the chocolate pudding chilled, garnished with whipped cream or chocolate shavings if desired.