Chocolate Pudding

Ingredients

• 1 cup granulated sugar ((200 grams))
• 1/2 cup unsweetened cocoa powder ((45 grams; natural or Dutch process))
• 1/4 cup cornstarch ((32 grams))
• 1/4 teaspoon salt
• 3 1/2 cups whole milk
• 3 tablespoons unsalted butter ((45 grams))
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   In a large saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.

2. 2

   Gradually pour the milk into the saucepan with the dry ingredients, making sure to whisk well until the mixture is fully combined.

3. 3

   Place the saucepan over medium heat and bring to a boil, stirring or whisking the mixture often (I suggest using a rubber spatula to scrape around the bottom and sides of the pan occasionally). Allow to boil for one minute, the mixture should be thicker and coat the back of a spoon or rubber spatula at this point.

4. 4

   Remove from the heat and stir in the butter, one tablespoon at a time, then stir in the vanilla extract.

5. 5

   Strain the mixture through a fine-mesh strainer into a heat-proof bowl. This is optional, but it does help to remove any lumps that may have formed while the pudding was cooking.

6. 6

   Cover with plastic wrap, placing the plastic wrap directly on the surface of the pudding to prevent it from forming a skin. Allow to cool to room temperature, about 2 hours, then refrigerate for 2 to 3 hours or until thoroughly chilled.

7. 7

   Serve as is, or top with whipped cream and your favorite toppings!