Servings: 8

4 cups milk 4 cups milk
4 Tbsp cocoa 4 Tbsp cocoa
1 cup sugar 1 cup sugar
6 Tbsp cornstarch or tapioca starch 6 Tbsp cornstarch or tapioca starch
1/2 tsp salt ½ tsp salt
2 tsp vanilla 2 tsp vanilla
2 tsp butter 2 tsp butter
Wax paper Wax paper

Heat milk on yogurt boil for one cycle.
While milk is heating, combine cocoa, sugar, cornstarch, and salt.  Mix well.
In a separate small bowl measure out vanilla.
Cut stick of butter to measure.
When IP beeps (end of boil cycle), dip out 1.5 cups of hot milk and pour into large bowl.  Add your cocoa thickening mixture and stir well.
Slowly pour into hot milk in IP.
Set IP on Saute high.
Whisk continually until pudding becomes thickened.
Add vanilla and butter.  Stir until butter is completely melted.
Quickly top with wax paper to keep pudding from forming a thick skin.
Place in fridge to cool and allow pudding to completely thicken (thickens more as it cools.)