Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups (600ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 2 ounces (57g) semi-sweet chocolate, finely chopped
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (28g) unsalted butter

Instructions:

  1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
  2. Gradually whisk in the milk and heavy cream until smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
  4. Remove from heat. Immediately whisk in the chopped chocolate, vanilla extract, and butter until smooth and glossy. Make sure the chocolate melts completely.
  5. Pour the pudding into ramekins or serving glasses. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  6. Refrigerate for at least 2 hours, or until completely chilled and set.