1/3cupsugaryou can use regular granulated white, raw, or sucanat equally well here.
3tablespoonsunsweetened cocoa powder
1/4teaspoonkosher salt
3cupsmilk
5ouncesbittersweet or medium dark chocolatedon't use any higher than 60% cacao for best results, chopped
1teaspoonvanilla extract
1/2teaspooncoffee extractor 1 1/2 teaspoons instant coffee granules stirred in with dry ingredients if extract cannot be found
Optional but tasty for serving:
whipped cream
grated or shaved chocolate
Instructions
Combine cornstarch, sugar, cocoa powder, kosher salt, and instant coffee granules (if using) in a dry, heavy-bottomed 2-quart saucepan. Try to smash any clumps of cornstarch or cocoa powder in the pan to prevent lumps in the final product.
Drizzle about 1/2 cup of the milk into the pan while whisking. Whisk until you have a smooth thick mixture. Continue slowly adding the milk to the pan, whisking constantly, until all the milk has been incorporated and the mixture is smooth. Turn the heat to medium and bring to a boil, whisking constantly to prevent scorching or clumping. Boil for 2 minutes, still whisking constantly. Remove the pan from the heat and add the chopped chocolate and extracts. Whisk slowly but constantly until the chocolate has melted and fully incorporated into the hot pudding. You will be able to tell it done when the colour darkens and it becomes glossier looking. Pour immediately into dessert cups or jelly jars. You can serve the pudding hot, as is, or lay a piece of plastic directly on the surface of the pudding and transfer the cups carefully to the refrigerator (they will be hot!). Chill for at least 2 hours.
Serve with a generous dollop of whipped cream and a little grated chocolate, if desired.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.