Double Chocolate Pudding

Chop or grate chocolate, and melt chocolate in the top of a double boiler over gently boiling water. (The water should just barely touch the bottom of the upper pot.) Slowly stir in the sugar, 1 2/3 c. milk, and salt. Heat, stirring, until chocolate is melted and mixture is blended. While mixture heats, sift cornstarch and cocoa together and stir into 1/3 c. milk until dissolved. Stir slowly into hot chocolate milk. Keep stirring constantly and gently for 7 or 9 minutes, or until pudding thickens and almost mounds. Cover and cook, without stirring, for about 10 minutes. Remove top of double boiler from heat and gently stir in butter, cut into small pieces. (If you use salted butter, eliminate salt from recipe.) Cool slightly for 5 to 7 minutes, then very gently stir in vanilla. Pour into individual cups or a single bowl. Cover with wax paper to prevent skin from forming. Cool; chill a few hours. Serve with whipped cream.