Ingredients:

  • 2 cups (475 ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder
  • ⅛ teaspoon salt
  • 2 tablespoons (16g) cornstarch
  • 1 ½ ounces (45g) bittersweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 2 tablespoons (28g) unsalted butter, cut into pieces
  • Optional: Pinch of sea salt for topping

Instructions:

  1. In the saucepan, whisk together the sugar, cocoa powder, salt, and cornstarch until well combined.
  2. Gradually whisk in the milk until the mixture is smooth and there are no lumps.
  3. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture comes to a gentle simmer and thickens considerably. Continue to cook for 1 minute more, still whisking. It should coat the back of a spoon.
  4. Remove the saucepan from the heat. Add the chopped chocolate and butter. Whisk until the chocolate and butter are completely melted and incorporated, creating a smooth, glossy pudding.
  5. Stir in the vanilla extract.
  6. Pour the pudding into a heatproof bowl or divide it among individual ramekins. Press a piece of plastic wrap directly onto the surface of the pudding (this prevents a skin from forming). Refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled and set.
  7. Serve chilled, optionally garnished with a pinch of sea salt, whipped cream, or fresh berries.