Homemade Chocolate Pudding

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

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

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   Notes:

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   1. For no skin, cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.

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   2. If eating warm, give the pudding at least 10 minutes to cool down and firm up a little.

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   3. If you want it cold, put it in the fridge for about half an hour.

* Per serving · 4 servings · Values may vary.

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