Pudding Recipe

Combine whole milk, heavy cream, half of the granulated sugar (reserve the rest for egg mixture), and sea salt in a medium saucepan. Warm over medium heat, stirring occasionally, until the mixture is hot and small bubbles form at the edges but it does not boil (about 5–7 minutes). Remove from heat and keep warm.

Prepare egg-cornstarch slurry

In a medium bowl, whisk the egg yolks with the remaining sugar until smooth and slightly pale. Whisk in the cornstarch and cocoa powder until fully combined and no lumps remain.

Temper the eggs: slowly ladle about 1/3 cup of the hot milk mixture into the egg-cornstarch-cocoa mixture while whisking constantly to raise its temperature without scrambling. Repeat with another 1/3 cup. Then slowly whisk the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.

Return the saucepan to medium-low heat. Cook the mixture, stirring constantly with a heatproof spatula or whisk, making sure to reach corners, until it thickens and comes to a gentle simmer (bubbles will appear and the mixture will noticeably thicken). This should take 3–6 minutes. Continue to cook for 30–60 seconds more while stirring to ensure cornstarch is fully cooked.

Remove the saucepan from heat and immediately whisk in the butter, chopped dark chocolate, and vanilla extract until smooth and glossy.

Pour the pudding through a fine-mesh sieve into a clean bowl to remove any cooked bits or lumps. Press gently with a spatula to collect all pudding.

Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully set and cold, at least 2 hours (preferably 3–4 hours).

Before serving, give the pudding a quick whisk to loosen it, or portion into serving bowls and top as desired (whipped cream, grated chocolate or a sprinkle of cocoa).