Easy Chocolate Pudding

Steps

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1. 1
   In a medium pot, combine granulated sugar and cocoa powder. Add whole milk and stir well. Heat over medium heat, stirring frequently, until steamy but not boiling.
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2. 2
   In a large bowl, whisk together egg yolks, cornstarch, and 1/4 cup milk until smooth and lump-free.
   ▶ ≈0:46
3. 3
   Prepare butter cut into small cubes and set aside—it can be cold or room temperature.
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4. 4
   Once the chocolate milk mixture is steamy, remove from heat. Slowly drizzle about 1 cup of the hot mixture into the egg mixture while whisking vigorously to temper the yolks and gradually raise their temperature without scrambling.
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5. 5
   Whisk the tempered egg mixture back into the remaining hot chocolate mixture, then return everything to the pot.
   ▶ ≈2:55
6. 6
   Return to medium heat and whisk continuously. Watch for the consistency to suddenly thicken and show visible trails from the whisk. Once this happens, immediately remove from heat.
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7. 7
   Add the cubed butter and whisk until completely melted, creating an even silkier, glossier pudding.
   ▶ ≈3:41
8. 8
   Whisk in vanilla extract. For extra chocolate depth, optionally add 1 teaspoon espresso powder—omit if making for children to avoid caffeine.
   ▶ ≈3:48
9. 9
   Transfer the pudding to a clean bowl. To prevent a skin from forming, press plastic wrap or parchment paper directly onto the surface.
   ▶ ≈4:27
10. 10
    Chill the pudding until set. Remove the covering, scoop into serving cups, and top with whipped cream and shaved chocolate if desired. Serve.
    ▶ ≈4:50