I did some poking around and found this recipe which sounds about like yours. It's pretty basic so should be almost the same. They use skim milk but 1% would certainly be good and probably better. Easy recipe to multiply. This is a basic cornstarch pudding and does use cocoa so I hope it fills the bill for you. Good luck. I make my chocolate cornstarch pudding with 2% milk and I think I'm going to have to whip some up. I make mine in the microwave though. Turns out so creamy and easy to make. Depending on how many servings you're making start with 5 minutes for 4 cups of milk and then stir and nuke for another 5 minutes. Stir every few minutes thereafter until it becomes thick/boils. I usually make 6 cups at a time and it takes about 20 minutes. I start with 10 minutes then go 5 min intervals. Use big enough bowl since it expands some when coming to the boil.

Here is a link that might be useful: Light Chocolate Pudding

Thanks, Cocoanut,

I was in the shower and realized that I had put the wrong chocolate in my post. It WAS cocoa that was used, not baking chocolate...duh! So your recipe sounds just perfect.

Do you mean you put all ingredients in the bowl and nuke them?

Yup, I sure do. I do like you need to do anyway and add the milk to the dry ingredients slowly so they mix up good. Then just start nuking it. Stir every five minutes or so and when it starts to boil around the edges it's done. You'll see how it gets nice and thick as it comes to a boil. So much easier than keeping track of it on a stove even if you do need to stir it once in a while. After you get used to how long it takes for your recipe you'll know how often you need to stir it. Even if you wait a little long for the first stir and it's getting thick on the bottom just give it a good whisk and go from there. OOpps.. I forgot to say that I always stir with a whisk. Neatness hint.. keep the whisk in the glass measuring cup you measured the milk in.

Here is a recipe that might work for you.

Here is a link that might be useful: Rich Chocolate Dessert

blueheron, here's the recipe I have from Cooking Light for chocolate pudding. I don't know if it's the one you want, it has both cocoa and solid chocolate.

Creamiest Chocolate Pudding
Cooking Light

This recipe earned our Test Kitchens' highest rating. A combination of cocoa powder and dark chocolate offers acidity and flowery notes. Store tightly covered in the refrigerator up to five days. For a pretty presentation, dip mint sprigs in water and gently dredge in sugar; let dry on a wire rack.

Yield
6 servings

Ingredients
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 1/2 cups 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1/4 cup)
1 teaspoon vanilla extract
Fresh mint sprigs (optional)

Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add low-fat milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 (8-ounce) ramekins; cover surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap; serve. Garnish with fresh mint sprigs, if desired.

Nutritional Information
Calories:194 (21% from fat)
Fat:4.6g (sat 2.7g,mono 0.9g,poly 0.1g)
Protein:5.9g
Carbohydrate:35g
Fiber:1.4g
Cholesterol:6mg
Iron:0.9mg
Sodium:175mg
Calcium:191mg

All the recipes here sound good, maybe you should make them all and taste test them! :-)

Annie

I FOUND IT! I was going over my cookbooks and came across it. It was in a Bon Appetit magazine. And here it is:

NEW-STYLE OLD FASHIONED CHOCOLATE PUDDING

4 servings

1/2 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoons (packed) cornstarch
1 teaspoon all purpose flour
Pinch of salt
2 cups cold low-fat (1%) milk
1 teaspoon unsalted butter
1 teaspoon vanilla extract
1/8 teaspoon almond extract

Mix first 5 ingredients in heavy medium saucepan. Add 1
cup milk and whisk to dissolve cornstarch. Whisk in
remaining milk. Whisk mixture over medium heat until
thickened and beginning to simmer, about 5 minutes.
Simmer 1 minute, stirring constantly. Remove from heat.
Stir in butter and vanilla and almond extracts.
Divide pudding among 4 custard cups. Chill until
cold, about 2 hours. (Can be made 1 day ahead. Cover;
keep chilled.)

I also cover each custard cup with wax paper so it
doesn't form a film on the top.

I forgot to add the calories, etc.

PER SERVING: calories, 200; total fat, 3 g; saturated fat, 2 g; cholesterol, 8 mg

Bon Appetit!

is it a half cup serving?