Ingredients:

  • 2 cups Whole Milk (Full fat recommended)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Unsweetened Cocoa Powder (Good quality Dutch-processed preferred)
  • 3 tablespoons Cornstarch (Cornflour)
  • 1/4 teaspoon Salt
  • 3 Large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Unsalted Butter

Instructions:

  1. Prepare the Dry Mix: In the medium heavy-bottomed saucepan (off heat), thoroughly whisk together the sugar, cocoa powder, cornstarch, and salt. Sift if necessary to ensure no lumps.
  2. Temper the Yolks: In a separate medium mixing bowl, whisk the egg yolks until pale. Slowly whisk in about 1/2 cup of the cold milk until fully incorporated into the yolks—this is tempering.
  3. Combine Liquids (Partial): Pour the remaining milk into the saucepan with the dry ingredients. Whisk until smooth.
  4. Cook the Base: Place the saucepan over medium heat. Whisk continuously until the mixture begins to steam, then bring it up to a gentle simmer. It must thicken noticeably.
  5. Introduce Tempered Yolks: Reduce heat to low. Slowly drizzle the tempered yolk mixture back into the saucepan while whisking vigorously and constantly.
  6. Final Cook: Continue to cook gently, stirring constantly, until the pudding thickly coats the back of a spoon and bubbles slowly. Cook for 1–2 minutes after reaching full thickness to cook out the starch flavour.
  7. Finish and Chill: Remove from heat. Stir in the vanilla extract and the tablespoon of butter until melted and glossy.
  8. Set: Immediately strain the pudding through a fine-mesh sieve into a clean bowl to ensure ultimate smoothness. Divide evenly among 6 individual serving dishes.
  9. Prevent Skin: Press a piece of plastic wrap directly onto the surface of each portion. Chill in the refrigerator for at least 3 hours, or until firm.