Ingredients:

  • 2 cups (475ml) whole milk
  • ½ cup (120ml) heavy cream
  • ½ cup (100g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder (Dutch-processed preferred)
  • 3 tablespoons (24g) cornstarch
  • ⅛ teaspoon salt
  • 4 ounces (115g) bittersweet chocolate, finely chopped (70% cacao recommended)
  • 1 teaspoon vanilla extract
  • 1 tablespoon (14g) 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 the mixture is smooth and free of lumps.
  3. Place the saucepan over medium heat. Cook, stirring constantly with a whisk or spatula, until the mixture comes to a gentle simmer and begins to thicken (about 5-7 minutes).
  4. Reduce the heat to low and continue to cook, stirring constantly, for another 2-3 minutes. The pudding should be thick enough to coat the back of a spoon.
  5. Remove from heat. Immediately stir in the chopped chocolate, vanilla extract, and butter until the chocolate is completely melted and the pudding is smooth and glossy.
  6. Pour the pudding into individual serving dishes or one large bowl. Cover the surface of the pudding directly with plastic wrap (to prevent a skin from forming).
  7. Chill for at least 2 hours, or preferably longer, until the pudding is completely set.