Vanilla Chocolate Cornstarch Pudding with Toasted Pecans

Steps

1. Before you start, set out four serving cups and measure all ingredients so they are ready by the stove.
2. Toast the pecans in a dry medium saucepan over medium heat, stirring often, for 4 to 5 minutes until fragrant. Tip them onto a plate to cool and set aside for the topping.
3. In the same saucepan, off the heat, whisk together the sugar, cornstarch, unsweetened cocoa powder and salt until no lumps remain.
4. Divide the milk: whisk about one quarter of the milk into the sugar and cocoa powder mixture to make a smooth paste, then whisk in the remaining three quarters of the milk.
5. Set the pan over medium heat and cook, whisking constantly and scraping the bottom and corners, until the mixture bubbles and thickens, 8 to 10 minutes. Let it bubble gently for 1 more minute while whisking so the cornstarch fully thickens.
6. Take the pan off the heat and whisk in the chocolate chips until melted and smooth, then whisk in the butter and vanilla.
7. Pour the pudding evenly into the serving cups. Press plastic wrap directly onto each surface to prevent a skin.
8. Chill in the fridge for at least 2 hours, until cold and set.
9. Just before serving, sprinkle the toasted pecans over the puddings.