In a pan, combine the corn starch, granulated sugar, and cocoa powder and turn on the heat. Pour in half the amount of milk, and dissolve the ingredients well. Combine well.
When it starts to thicken, break the chocolate into pieces and add it to the pan. Stir to melt the chocolate.
Add the remaining milk, cook until thick, and turn off the heat. It should be thick enough that traces are left on the surface when stirred with a spoon.
Pour the mixture into cups, cool it down and chill in the refrigerator, and it is done.
Story Behind this Recipe
I was going to make blancmange with a slight twist, but ended up with this pudding.
-Once it's chilled, there will be a thin layer of skin on the surface, and underneath is a rich and creamy pudding. -If you make 7 puddings, one pudding is 100 kcal. Only 100 kcal for this amount of richness is pretty nice.