Heat the Milk Mixture: In a small saucepan over medium heat, combine 2 cups of milk, 1/8 tsp of salt, 1/4 cup of Dutch cocoa powder, and 1/3 cup sweetener. Stir continuously until warm, about 5 minutes.

Prepare the Cornstarch Slurry: In a separate bowl, whisk together 1/2 cup of milk with 3 tbsp of cornstarch until smooth. Set aside.

Combine and Thicken: Once the milk mixture is warm, pour the cornstarch slurry into the saucepan while stirring. Increase heat and bring to a gentle boil for about 2 minutes.

Finish with Flavor: Reduce heat to low, simmer for 1 minute. Remove from heat and stir in 3/4 tsp vanilla extract and optional 3 oz chocolate chips.

Chill to Set: Transfer pudding into serving dishes, cover with plastic wrap touching the surface, and refrigerate for at least a few hours, ideally overnight.