Method
1. In a medium non-stick saucepan, combine milk, sugar, salt and cornstarch
2. Whisk well and simmer on medium-low heat, whisking constantly until mixture has thickened, about 10 to 15 minutes
3. Melt the chocolate chips in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted
4. Add cocoa to the melted chocolate and mix well
5. Pour melted chocolate-cocoa mix into the sauce pan , whisk well
6. Add vanilla; simmer on low for 15 minutes, whisking constantly
7. Transfer chocolate pudding to a medium bowl. Cover with plastic wrap, touching the surface pudding so that it doesn’t allow a film to settle on top
8. Refrigerate for at least two hours or overnight
9. Once pudding is cold, alternate layer the pudding with Cool Whip in individual serving glasses. Top with fresh berries, if desired