Dessert: United States – Chocolate Pudding

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 3 / 4 cups (650 ml) whole milk
1 / 2 cup (100 g) granulated sugar
1 / 4 cup (25 g) unsweetened cocoa powder
3 tbsp (24 g) cornstarch
1 / 8 tsp (0.625 ml) kosher salt
2 tbsp (28 g) unsalted butter
1 tsp (5 ml) pure vanilla extract
Whipped cream and chocolate shavings, for serving (optional)

Show original ingredient measurements

2 3 / 4 cups (650 ml) whole milk
1 / 2 cup (100 g) granulated sugar
1 / 4 cup (25 g) unsweetened cocoa powder
3 tbsp (24 g) cornstarch
1 / 8 tsp kosher salt
2 tbsp (28 g) unsalted butter
1 tsp pure vanilla extract
Whipped cream and chocolate shavings, for serving (optional)

Instructions

In a medium saucepan (off heat), whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.
Gradually whisk in the milk, a little at a time, until the mixture is smooth and fully combined.
Set the saucepan over medium heat and cook, whisking constantly and scraping the corners of the pan, until the pudding thickens and begins to bubble, 5–8 minutes.
Once bubbling, continue to cook and whisk for 1 minute to fully activate the cornstarch.
Remove from heat and whisk in the butter and vanilla until glossy and smooth.
Divide the pudding into 4–6 small bowls. For no skin, press a piece of plastic wrap directly onto the surface of each pudding.
Refrigerate until chilled and set, at least 2 hours. Serve with whipped cream and chocolate shavings, if desired.