Chocolate Peppermint Pudding
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons Dutch-processed cocoa powder
1/4 teaspoon salt
2 1/2 cups milk
1/2 cup evaporated milk
2 ounces Andes Peppermint Crunch Chips (can use finely chopped bittersweet chocolate, if desired)
1 teaspoon vanilla extract
In a medium saucepan, whisk together sugar, cornstarch, cocoa and salt.
Gradually whisk in both milks - bring to a boil over medium-high heat, whisking constantly.
Reduce heat and simmer until it has thickened, about 1 to 3 minutes.
Remove from heat and add peppermint chips - stir until smooth. Mix in vanilla.
Evenly divide the mixture between 6 ramekins (we used 8 ounce ramekins) - if you prefer your pudding to have a skin, leave it uncovered, otherwise cover the pudding's surface with plastic wrap. Chill at least 4 hours before serving.