In medium saucepan, heat the milk, dutch cocoa powder dan cornstarch over medium heat.
Soften your gelatin with water in a small bowl. Set aside.
Once the milk has heated, add sugar, dark chocolate couverture, mix until the chocolate have melted and the mixture is thoroughly combined.
Whisk constantly, cook the pudding over medium heat until it thickens and bubbles start to form along the sides of the pan.
Remove the saucepan from the heat, add gelatin and mix until the gelatin dissolved. Then transfer to a glass or ceramic container.
Refrigerate the pudding for at least 4 hours to set fully.
Before serving, top it with whipped cream and sprinkle the pudding with milk chocolate chips.