Step by step

Method

4 steps

1. 1

   In a medium saucepan, whisk ½ cup sugar, ⅓ cup unsweetened cocoa, 3 tablespoons cornstarch, and ¼ teaspoon salt until the cocoa and starch look evenly mixed. Gradually whisk in 2¾ cups whole milk until smooth — no dry pockets on the bottom.

2. 2

   Cook over medium heat, whisking constantly, until the pudding thickens and big slow bubbles break the surface, 8–12 minutes. Once it bubbles, cook 1 more minute while whisking so the starch fully sets. It should coat the back of a spoon thickly.

3. 3

   Take off the heat. Whisk in 2 oz chopped semisweet chocolate, 1 teaspoon vanilla, and 1 tablespoon butter until glossy and smooth.

4. 4

   Pour into 4–6 ramekins or cups. Press plastic wrap directly on the surface so a skin doesn't form. Chill at least 2 hours until cold and spoonable. Serve with whipped cream if you like. You want thick, silky chocolate pudding that mounds on a spoon — not a thin chocolate milk or a gluey, lumpy paste.