Ingredients

1/3 cup good-quality cocoa powder

1/2 cup granulated sugar

2 cups whole milk (divided)

4 teaspoons cornstarch

3 egg yolks

1/4 teaspoon salt

1/4 cup semi-sweet chocolate chips (melted)

1 tablespoon unsalted butter (softened)

2 teaspoons pure vanilla extract

Fresh whipped cream & chocolate shavings (for garnish)

Instructions

Step 1: Sift the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 1/2 cups of milk until the mixture is smooth. Set the saucepan over medium-high heat and bring to a simmer, stirring constantly. Remove from heat and set aside.

Step 2: In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and salt until smooth and well combined. While whisking rapidly, very slowly pour the hot milk and cocoa powder mixture into the egg yolk mixture to temper the eggs.

Step 3: Transfer the entire mixture back to the saucepan and place over medium-high heat. Whisk constantly until the pudding reaches a full boil. Immediately reduce heat to a simmer and continue whisking until thickened, about 2 to 3 minutes more. Remove from heat and stir in the melted chocolate chips, softened butter, and vanilla extract until smooth.

Step 4: Strain the pudding through a fine mesh sieve to remove any lumps and divide evenly between four 4-ounce cups or small bowls. Cover each pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 4 hours or overnight until set.

Step 5: Before serving, garnish with fresh whipped cream and chocolate shavings if desired.

Tips & Variations

Use a high-quality cocoa powder and chocolate chips for the best flavor.

For a dairy-free version, substitute whole milk with almond or oat milk, keeping in mind that texture may vary.

To add a hint of spice, mix in a pinch of cinnamon or cayenne pepper with the cocoa powder.

For a richer pudding, replace 1/2 cup of milk with heavy cream.

FAQs

Can I make this pudding without eggs?

Egg yolks add richness and help thicken the pudding, but you can substitute with cornstarch or arrowroot for a vegetarian version. Keep in mind the texture may be slightly different.

Why do I need to temper the eggs?

Tempering gently warms the egg yolks by slowly adding hot liquid, preventing them from curdling when combined with the hot mixture. This ensures a smooth, creamy pudding.