This rich, deeply chocolatey pudding comes together on the stovetop with just a whisk and a saucepan, no special equipment required. Cornstarch is the thickening backbone here, cooked into the milk and egg yolks until the mixture turns glossy and thick enough to coat a spoon in ribbons. Bittersweet chocolate gets whisked in off the heat until it melts completely, giving the pudding that deep, glossy finish and rounded cocoa flavor. A quick pass through a fine-mesh strainer guarantees a silky, lump-free texture before it chills into perfectly set individual cups. Finished with a touch of vanilla and a cloud of whipped cream, it's a make-ahead dessert that fits beautifully into a gluten free spread. Simple pantry staples and careful technique are really what make this one shine.
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Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined.
Whisk the egg yolks into the dry mixture until a thick, smooth paste forms, then gradually whisk in the milk and heavy cream until no lumps remain.
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