In a small bowl, combine ½ cup milk and cornstarch. Use a fork or whisk and stir it until it is smooth and all of the lumps have been incorporated.
Combine 1¾ cups of milk, coffee, and sugar in a medium sauce pan. Cook over a medium flame until it is just about to boil.
Lower flame to keep the milk mixture from boiling. Slowly whisk in the cornstarch mixture. Cook over a low heat, whisking as necessary to prevent lumps from forming.
When the mixture begins to thicken add the chocolate chips. Continue stirring until the chips are completely melted and the pudding is smooth and thickened.
Pour pudding into one large or 6 individual bowls. To prevent a skin from forming, place plastic wrap on top of the pudding and smooth it gently against the surface of the pudding before refrigerating. Refrigerate for at least 3 – 4 hours before serving.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=602