Ingredients:

  • 3 cups whole milk
  • 1/2 cup Dutch-processed cocoa powder
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp fine sea salt
  • 4 oz bittersweet dark chocolate (at least 60% cocoa), finely chopped
  • 3 tbsp unsalted butter, room temperature
  • 2 tsp pure vanilla extract

Instructions:

  1. Whisk the granulated sugar, Dutch processed cocoa powder, cornstarch, and fine sea salt in your saucepan. Stir until it looks like a uniform, sandy mahogany powder with no clumps.
  2. Pour in a small splash of whole milk and whisk into a thick paste. Note: This prevents the cornstarch from clumping when the rest of the milk is added.
  3. Gradually whisk in the remaining milk until the mixture is smooth.
  4. Place the pot over medium heat. Stir continuously until the mixture thickens and begins to bubble gently.
  5. Remove the pot from the heat immediately once the first bubble pops. Note: Overcooking can break the starch bonds and make it runny.
  6. Whisk in the chopped bittersweet dark chocolate, unsalted butter, and pure vanilla extract. Stir until the chocolate is completely melted and the mixture is glossy.
  7. Pour the Dark Chocolate Pudding into individual ramekins.
  8. Press a piece of plastic wrap directly onto the surface of the pudding. Note: This stops a skin from forming on top.
  9. Refrigerate for 4 hours 25 mins until completely set and chilled.