Ingredients:
- cups Whole Milk (full fat)
- /2 cup Granulated Sugar
- /3 cup Unsweetened Cocoa Powder (Dutch-process recommended)
- tablespoons Cornstarch
- /4 teaspoon Kosher Salt
- Large Egg Yolks
- tablespoons Unsalted Butter, cut into small cubes
- teaspoon Pure Vanilla Extract
- ounces Bittersweet or Semisweet Chocolate (60-70% cacao), finely chopped
Instructions:
- In a medium heavy-bottomed saucepan, vigorously whisk together the sugar, cocoa powder, cornstarch, and salt until absolutely lump-free.
- In a separate bowl, lightly whisk the egg yolks. Gradually stream about 1/2 cup of the milk into the yolks while continuously whisking to temper them.
- Whisk the tempered yolk mixture back into the remaining cold milk in the saucepan. Stir until the mixture is smooth and uniform.
- Place the saucepan over medium heat. Whisk constantly and deliberately, scraping the bottom and sides. Bring the mixture to a simmer. Continue cooking and whisking for 1–2 minutes after it thickens significantly (it should coat the back of a spoon thickly).
- Remove the saucepan immediately from the heat. Stir in the chopped chocolate until fully melted and smooth. Then, whisk in the butter cubes one at a time until incorporated, followed by the vanilla extract.
- For an ultra-smooth texture, immediately pour the hot pudding through a fine-mesh sieve directly into four prepared 6-ounce ramekins or small serving bowls.
- Press a layer of plastic wrap directly onto the surface of the pudding in each ramekin to prevent a skin from forming. Refrigerate for a minimum of 3 hours, or until firmly set.