In a medium sauce pan, combine the sugar, cocoa, and corn starch. Using a whisk, slowly add the milk (or Vanilla Almondmilk), blending it together until the corn starch is dissolved.
Add the egg yolks and whisk together until thoroughly combined.
Place pan over a medium flame, and whisking continuously, cook until it just begins to bubble.
Lower flame to low and cook for one more minute, whisking continuously.
Remove from heat and stir in vanilla. (If for some reason, your pudding has become lumpy while cooking, you can pour it through a sieve and into the bowl. If I whisk it the whole time I am cooking it, my pudding rarely turns out lumpy.)
Pour the pudding into a bowl. Place plastic wrap right on top of the surface of the pudding, smoothing out any air bubbles. This will prevent the pudding from forming a skin.
Chill for at least 3 hours. Whisk again if you notice any lumps before serving.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=23158