Gluten Free Chocolate Pudding

When was the last time you made chocolate pudding that didn't involve a box of brown powder? I have tried a few scratch pudding recipes over the years and they all seem overly complicated. So, I often default to the boxed mixes also. There's no shame in it. Convenience is often king. I have to tell you though. I found a simple homemade recipe for you to try out. The pudding is smooth and creamy, with just the right amount of chocolate.
Chocolate Pudding:
from Smitten Kitchen
Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk (I used 1% milk)
3 ounces semisweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1 teaspoon pure vanilla extract
In a double boiler (a stainless steel bowl set over simmering water)mix together the cornstarch, sugar, and salt. Next, whisk in the milk.
Stir frequently for 10-15 minutes. The milk mixture will thicken up and begin to coat the back of a spoon. Add the chocolate.
Continue stirring for 3-4 minutes until the chocolate is completely melted and mixed into the milk. Remove from heat and stir in the vanilla.
Pour the pudding into small ramekins or serving dishes. To prevent a skin from forming on top, cover with plastic wrap by pressing the wrap down on top of the pudding. Refrigerate for at least an hour.
Top with a little whipped cream and enjoy your victory over powdered pudding mix.