Circle B Kitchen
*Depending on how thick you like your pudding, or if you're putting this in a pie shell, if you're using the 1/3 cup Kahlua, you might want to cut back on the milk by 1/4 cup.
In a large bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture and then whisk in the egg yolks.
Pour the milk into a 3-quart saucepan. Add the sugar and bring to a simmer over medium heat. Slowly pour most of the hot milk into the bowl of cream and egg yolks. whisking until well-combined, then pour everything back into the pan.
Bring the pudding mixture to a boil over medium-high heat, stirring frequently. After the pudding starts boiling, cook for 2 minutes, whisking constantly.
After 2 minutes, remove the pudding from the heat and stir in the chocolate chips. Whisk until the chocolate is fully melted and blended and then stir in the vanilla or the Kahlua, if using.
Divide the pudding into small ramekins or dessert cups, cover each with plastic wrap (to avoid creating a skin on top) and chill for at least 2 hours. Serve with whipped cream if desired.