¾ cup (150 g) granulated sugar

3 tablespoons cornstarch

2 tablespoons natural cocoa powder

¼ teaspoon salt

3 cups (710 ml) milk

4 oz (113 g) dark chocolate (about 60%), chopped

2 tablespoons butter, cut into pieces

1 teaspoon vanilla extract

Whipped cream, for topping (optional)

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Whisk sugar, cornstarch, cocoa powder, and salt together in a medium saucepan.
Gradually whisk in the milk until smooth.
Cook over medium heat, whisking often, until mixture thickens and gently boils.
Remove from heat and stir in chopped chocolate, butter, and vanilla until smooth.
Pour into serving dishes or a large bowl.
Press plastic wrap directly on the surface to prevent a skin from forming.
Refrigerate for 2–3 hours until chilled, or enjoy warm.
Top with whipped cream before serving, if desired.

Whisk constantly while adding milk to avoid lumps.

Add a pinch of espresso powder to deepen chocolate flavor.

Swap part of the milk for coffee for a mocha twist.

Use milk chocolate for a sweeter version.

Dutch-process cocoa works for a richer, less tangy flavor.

Cover with plastic wrap to prevent a skin from forming.