Chocolate Pudding
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 plastic wrap
- 1 Set of measuring cups
- 4 serving bowls
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 3/4 cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually add milk to the dry ingredients, whisking until well combined.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and boil.
- Boil for 1 minute, then remove from heat.
- Stir in vanilla extract and butter until fully melted and incorporated.
- Pour the pudding into a mixing bowl and cover with plastic wrap, pressing the wrap directly on the surface to prevent a skin from forming.
- Allow the pudding to cool at room temperature for 15 minutes before refrigerating for at least 2 hours.
- Once chilled, divide the pudding into serving bowls and serve immediately.
Notes
For the best texture, make sure to whisk continuously while cooking to prevent lumps from forming in the pudding. If you prefer a richer flavor, you can substitute half of the milk with heavy cream. Adjust the sweetness by adding more or less sugar according to your taste preference.
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