Silky Mochaccino Gluten Free Pudding

Dessert....in elementary school when learning how to spell a teacher of mine taught me a little trick to remember how to determine the difference between 'desert' as in the land and 'dessert' as in the tasty treat. She reminded me that 'dessert' has two t's because you always want seconds of it, what a great way to remember the proper spelling.
And this correlates to a wonderful recipe I found in magazine Health Monitor under Digestion and Diet, because believe me you're going to want two helpings of this dessert.
Silky Mochaccino Pudding- Makes 6 Servings
Ingredients:
1/2 Cup Granulated Sugar Substitute
1/2 Cup Natural Cocoa Powder
1/4 Cup Cornstarch
1 tsp kosher salt
3 Cups 2% Milk
4 Large Egg Yolks
1.5  tsp pure vanilla extract
4 oz. Gluten-Free semisweet dark chocoalte
Sugar-Free, GF frozen whipped topping, thawed, for garnish-optional

Directions:

1. Combine sugar, cocoa powder, and salt in a large mixing bowl & whisk the mixture to break up any clumps

2. Whisk 1/2 cup milk into the cocoa powder mixture and beat until smooth, then mix in the egg yolks and vanilla until blended

3. Pour the remaining 2.5 cups of milk into a sauspan over medium heat and bring to a simmer, about 5 minutes

4. Carefully whisk the hot milk into the cocoa-egg mixture until fully incorporated. Rinse the sausepan and place back on the burner over medium heat. Add the chocolate mixture and cook, stirring constantly until thinkened, about 6 minutes

5. Remove the sausepan from the heat and stir in the chopped dark chocolate. Stir until smooth, about 1 minute

6. Spoon the pudding into a shallow bowl or individual bowls or glasses. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill until set, about 2 hours or longer. Add a dollop of sugar-free, gluten-free whipped topping, if desired.

And most importantly, enjoy-and maybe even have two servings! :)