1-First Step: Preparation and Mise en Place Start by gathering all your ingredients and equipment. You’ll need a medium saucepan, a whisk, a heatproof bowl, and a fine-mesh strainer. Measure out all ingredients precisely before beginning, as this easy chocolate pudding comes together quickly once you start cooking. Have your chocolate chopped and ready to add at the end. This preparation step, known as mise en place in professional kitchens, ensures you won’t be scrambling for ingredients while the pudding cooks.

2-Second Step: Creating the Base In your medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. This dry mixture prevents clumping when liquid is added and ensures even distribution of ingredients. Gradually pour in about 1/2 cup of the milk while whisking constantly to create a smooth paste. Once no lumps remain, slowly whisk in the remaining milk until the mixture is completely smooth. This step is crucial for a creamy chocolate pudding with cocoa powder that has a velvety texture without graininess.

3-Third Step: Cooking the Pudding Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking continuously. It’s important to keep the mixture moving to prevent scorching and ensure even cooking. After about 5-8 minutes, you’ll notice the mixture beginning to thicken. Continue whisking as the pudding comes to a bubble. Once bubbles appear across the surface, cook for an additional 1-2 minutes to fully activate the cornstarch. The stovetop chocolate pudding should now have a thick, glossy consistency that coats the back of a spoon.

4-Fourth Step: Adding Chocolate and Flavor Remove the saucepan from the heat immediately after the cooking time is complete. Add the chopped chocolate and butter to the hot pudding, whisking until both are completely melted and incorporated. The residual heat from the pudding is sufficient to melt the chocolate without risking burning or separation. This combination of cocoa powder and real chocolate creates the distinctive depth of flavor that sets this chocolate pudding from scratch apart from instant varieties. Finally, stir in the vanilla extract for that finishing aromatic touch.

5-Final Step: Straining and Chilling For the smoothest possible texture, pour the hot pudding through a fine-mesh strainer into your heatproof bowl. This catches any potential lumps that may have formed during cooking. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until completely chilled and set. For the best results and optimal texture, refrigerate for 4 hours or overnight before serving.