About the Recipe
730 ml milk
210 g sugar
40 g cocoa powder
40 g cornstarch
35 g butter
5 ml vanilla extract
3g instant coffee granules (optional)
Set a medium saucepot over medium heat. Add the sugar, cocoa powder, cornstarch, salt, and coffee granules. Stir to combine, then pour in the milk. Whisk well to remove all clumps.
Bring the mixture to a simmer. Once simmering, stir consistently for 1-2 minutes, as the pudding thickness. It should be fairly thick but will continue to thicken as it cools.
Remove from heat and stir in the butter and vanilla. Stir until the butter is fully melted and combined.
If you feel like you were unable to stir in all the clumps, you can pour the pudding through a mesh strainer to remove any debris. Otherwise, scoop the pudding into a storage container and press a piece of plastic wrap down over the surface of the pudding, so skin doesn’t form as it cools.
Once it is fully chilled, you can remove the plastic wrap and cover it with a lid. Serve cold.