Source  Mel's Kitchen Cafe

Recipe Added:  11/17/2011

In a large saucepan, combine brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in milk and cream until smooth. Stir in chocolate chips and bring to a simmer over medium heat, stirring occasionally. Reduce heat to medium-low and cook, whisking constantly, until mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Remove from heat and stir in vanilla.

Transfer pudding to a large bowl and cover with plastic wrap, pressing directly onto surface to avoid a skin. Refrigerate until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream.

1. http://www.melskitchencafe.com/2011/02/the-best-vanilla-and-chocolate-pudding.html

2. http://www.laurenslatest.com/double-dark-chocolate-pudding/#more-3509