Homemade Chocolate Pudding

In a medium-sized pan, add dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk to combine. Move the pot to the stove top.

Measure out half of the milk and whisk it into the dry ingredients. Turn stove on to medium heat. Add remaining milk, butter and vanilla.

While heating, keep whisking. The lumps at the top will eventually disappear, so be patient. Keep stirring until pudding starts to thicken—this takes about 5–8 minutes, so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.

When you can dip a spoon into the pudding and it coats the back of the spoon, you can take it off heat and transfer into serving bowls.

Serve warm or chilled. With or without whipped cream. Enjoy!

Notes:
1. For no skin, cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
2. If eating warm, give the pudding at least 10 minutes to cool down and firm up a little.
3. If you want it cold, put it in the fridge for about half an hour.