Banana Vanilla Pudding Cups with Chopped Chocolate

Steps

1. In a medium saucepan off the heat, whisk together the sugar, cornstarch and salt until no lumps remain.
2. Slowly pour in about a quarter of the milk, whisking into a smooth paste, then whisk in the remaining milk.
3. Set the pan over medium heat and cook, stirring constantly with a whisk or spatula and scraping the bottom, until the mixture bubbles and thickens, about 7 to 9 minutes; let it bubble gently for 1 minute more.
4. Take the pan off the heat and stir in the butter and the vanilla until the butter melts and the pudding is glossy.
5. Pour the pudding into a bowl, press plastic wrap directly onto the surface so no skin forms, and chill in the fridge until cold and set, about 2 hours.
6. When ready to serve, peel and slice the banana into rounds and roughly chop the chocolate chips.
7. Spoon half of the chilled pudding into four glasses or bowls, top with half of the banana slices, then add the remaining half of the pudding and the remaining half of the banana slices.
8. Sprinkle the chopped chocolate over each cup and serve cold.