Never Too Much Dutch Chocolate Pudding

In medium saucepan, heat Borden Dutch Chocolate Milk, dutch cocoa powder and cornstarch over medium heat.

Soften gelatin with water in a small bowl. Set aside.

Once the Dutch Chocolate Milk has heated, add sugar and dark chocolate, then mix until the chocolate has melted and the mixture is thoroughly combined.

Whisk constantly, cook the pudding over medium heat until it thickens and bubbles start to form along the sides of the pan.

Remove the saucepan from the heat, add gelatin and mix until the gelatin dissolved. Then transfer to a glass or ceramic container.

Refrigerate the pudding for at least 4 hours to set fully.