Smitten Kitchen's Silky Classic Chocolate Pudding

In a medium saucepan, add the cornstarch, cocoa powder (if using), sugar and salt and whisk to combine. Add the milk in a thin stream, whisking the whole time so that lumps do not form. Heat the mixture over medium-low heat and whisk frequently, scraping the bottom and sides, until the mixture is steaming but has not yet simmered and has begun to thicken enough that it will coat the back of a spoon. (Do not let the mixture come to a boil.) This takes 5 to 8 minutes. Add the chocolate and stir until it has melted and is fully incorporated. Remove from heat and stir in the vanilla.

For the silkiest pudding texture, you can run this mixture through a fine-mesh strainer.

Distribute among individual pudding cups or one large serving bowl, and chill until it is cool and set, 2 to 3 hours for individual pudding cups and 4 to 5 hours for a large bowl. Cover tightly with plastic so that no skins forms, unless you're an oddball like me who likes pudding skin. Serves 6.

Do ahead: This pudding keeps for 3 days in the fridge but nobody I know has ever allowed it to last that long.

Notes: This recipe is adapted from John Scharffenberger. The cocoa powder is optional but will increase the overall chocolate intensity. Bittersweet chocolate is my preference here, anything in the 60% to 72% range. You can reduce the sugar to 1/3 cup (2 1/2 oz./75 g) for a less sweet pudding. For a non-dairy option, this recipe also works with oat milk.

Recipe courtesy of Deb Perelman, cookbook author and founder of Smitten Kitchen