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In a medium mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined and no lumps remain.

Gradually whisk in the whole milk until the mixture is smooth and the dry ingredients are fully dissolved.

Pour the mixture into a large saucepan. Cook over medium heat, whisking constantly, until the pudding thickens to your desired consistency, about 8 to 10 minutes. It should be thick enough to coat the back of a spoon.

Remove the saucepan from the heat. Stir in the vanilla extract and unsalted butter until the butter is completely melted and incorporated.

Carefully ladle the hot pudding into four individual glass jars or ramekins.

Allow the pudding to cool at room temperature for about 15-20 minutes, then cover each jar tightly. Refrigerate for at least 2 hours, or until thoroughly chilled and set, before serving.


In a medium mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined and no lumps remain.

Gradually whisk in the whole milk until the mixture is smooth and the dry ingredients are fully dissolved.

Pour the mixture into a large saucepan. Cook over medium heat, whisking constantly, until the pudding thickens to your desired consistency, about 8 to 10 minutes. It should be thick enough to coat the back of a spoon.

Remove the saucepan from the heat. Stir in the vanilla extract and unsalted butter until the butter is completely melted and incorporated.

Carefully ladle the hot pudding into four individual glass jars or ramekins.

Allow the pudding to cool at room temperature for about 15-20 minutes, then cover each jar tightly. Refrigerate for at least 2 hours, or until thoroughly chilled and set, before serving.
