In a medium saucepan, melt the butter over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Let cook 1 minute.
Whisk in the heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.
When the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in the chocolate chips until completely melted. Pour into serving glasses or a bowl.
Cover and let cool in the refrigerator until and serve when completely cooled and set, at least 1 hour.
Video
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Notes
While the pudding is cooling, place plastic wrap directly onto the top of the pudding in order to prevent a skin from forming. The plastic wrap should touch the top of the pudding directly.