1. Stir sugars, cocoa powder, cornstarch, and salt in a large saucepan until the brown sugar is broken up and the mixture is well blended. Add 1 cup of the milk and the chocolate chips and heat over medium heat, whisking until the chocolate is melted and the mixture is smooth.

2. Add vanilla to remaining cup of milk and whisk into chocolate mixture. Cook, whisking frequently, about 6-8 minutes, until large bubbles pop on the surface and the pudding becomes thick and smooth. Transfer pudding to a large bowl, serving dishes, or stemmed glasses. This pudding is delicious served at any temperature (though I love it warm). Serve topped with strawberries, or have a bowl of strawberries at the table to allow guests to help themselves.

Notes: Without the strawberries for contrast, I find that the pudding is quite sweet, so I have experimented with reducing the sugar a bit, which hasn’t detracted from enjoyment in the least. Since personal tastes vary, try the recipe in original proportions the first go around then decrease sugar if you wish (in small increments; say, a tablespoon at a time). Also, this recipe doubles easily for a larger group; use a large pot instead of a saucepan.