Deep, glossy cocoa flavor is the whole point here, thickened low and slow on the stovetop with cornstarch until it coats the back of a spoon in a clean, thick line. Bittersweet chocolate gets whisked in off the heat until the whole batch turns silky and rich, with a splash of vanilla rounding out the flavor. A quick pass through a fine-mesh strainer guarantees a completely smooth, lump-free texture before it sets up cold in individual ramekins. There's no baking involved, just careful whisking, which makes this a pretty forgiving stovetop project for a make-ahead dessert. It's an easy one to keep in a gluten free rotation, since the whole thing comes together from pantry basics like cocoa powder, sugar, and milk rather than anything flour-based. Chilled until firm and topped with a swirl of whipped cream, it's the kind of rich, spoonable pudding that disappears fast.
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Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined with no lumps.
Gradually pour in the whole milk and heavy cream, whisking constantly until the dry mixture is fully dissolved and the liquid is smooth.
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