Ingredients:

  • ½ cup unsweetened cocoa powder
  • ¾ cup granulated sugar
  • 3 tbsp cornstarch
  • ¼ tsp fine sea salt
  • 2 cups whole milk
  • 2 tbsp unsalted butter, chilled and cubed
  • 1 tsp pure vanilla extract

Instructions:

  1. Sift ½ cup unsweetened cocoa powder through a fine-mesh sieve into a medium heavy-bottomed saucepan to remove all lumps.
  2. Add ¾ cup granulated sugar, 3 tbsp cornstarch, and ¼ tsp fine sea salt to the saucepan, whisking together until the mixture is a uniform, pale brown powder.
  3. Gradually pour in 2 cups whole milk while whisking constantly, starting with a small splash to create a thick paste before thinning it out to avoid clumps.
  4. Place the pan over medium heat and whisk continuously, scraping the bottom and corners of the pan.
  5. Bring the mixture to a gentle simmer, whisking until the pudding boils and thickens enough to coat the back of a spoon.
  6. Remove the pan from the heat immediately once thickened.
  7. Stir in 2 tbsp chilled and cubed unsalted butter and 1 tsp pure vanilla extract; whisk until the butter is completely melted and the pudding has a mirror-like shine.
  8. Divide the mixture into 4 ramekins and press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  9. Place the ramekins in the refrigerator to chill for 4 hours before serving.