Chocolate Pudding

Ingredients

• 0.67 cups granulated sugar
• 0.25 cups unsweetened cocoa powder
• 3 tbsp cornstarch
• 0.25 tsp fine salt
• 2.5 cups whole milk
• 4 ounces bittersweet chocolate – finely chopped
• 2 tbsp unsalted butter – cut into pieces
• 1.5 tsp vanilla extract
• whipped cream – for serving

Instructions

1. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.
2. Gradually whisk in the milk, a splash at a time at first, until the mixture is smooth, then add the rest.
3. Cook over medium heat, whisking constantly, until the pudding thickens, starts to bubble, and coats the back of a spoon, 8–12 minutes; once it reaches a gentle boil, continue whisking for 1 minute.
4. Remove from the heat and whisk in the bittersweet chocolate until fully melted and smooth.
5. Whisk in the butter until glossy, then whisk in the vanilla extract.
6. Pass the pudding through a fine-mesh sieve into a bowl to ensure a silky texture. Press plastic wrap directly onto the surface to prevent a skin.
7. Refrigerate until cold and set, 2–3 hours.
8. Stir gently to loosen, spoon into serving dishes, and top with whipped cream, if desired. Serve chilled.