Silky Smooth Chocolate Pudding Recipe

Scale

3 cups whole milk
4 egg yolks
⅔ cup sugar (I use evaporated cane juice)
3 Tablespoons cocoa powder
¼ cup cornstarch
¼ teaspoon salt
½ cup chocolate chips, (I use these bittersweet chips and buy them in bulk, they’re so good!)
4 Tablespoons butter
2 teaspoons vanilla

Cook Mode Prevent your screen from going dark

Whisk the sugar, cocoa powder, salt, and cornstarch together in a medium saucepan.
Separate the yolks in a bowl and whisk them until they’re smooth.
Whisk in 1 cup of the milk into the egg yolks and whisk until the mixture is uniform in color with no bits of brighter yolk.
Add the egg/milk mixture along with the rest of the milk to the saucepan and whisk it until the dry ingredients are thoroughly incorporated.
Bring the mixture to a simmer over medium heat while gently whisking.
Once the pudding begins to simmer and thicken, turn the heat down to low and continue to whisk for another 30-60 seconds until you like the look of the thickness.
Remove the pan from the heat and stir in the chocolate chips and butter until they are melted.
Stir in the vanilla.
Add the pudding to a bowl or ramekins and cover with plastic wrap to prevent it from skinning over.
Refrigerate for 4 hours or overnight until chilled before serving.