In a bowl, sift the cornstarch and bitter cocoa to eliminate lumps. Add the sugar and mix well.
In a saucepan, heat the milk over medium heat, adding the vanilla extract. Before it starts to boil, gradually pour in the powder mix, stirring constantly with a whisk to avoid lumps.
Continue to cook, stirring until the mixture thickens and reaches the desired consistency.
Remove from the heat and add the chopped dark chocolate. Stir until completely melted.
Pour the pudding into individual cups and let cool to room temperature, then transfer to the refrigerator for at least 2 hours.
Before serving, decorate with whipped cream or chocolate chips, if desired.
Serving and Storage Tips
Serve the pudding cold for a refreshing dessert or slightly warmed to enhance the chocolate flavor.
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My grandmother and aunts used to prepare this dish when I was a child, but it seems that the recipe was never written down.
