This silky chocolate pudding skips eggs entirely, relying on cornstarch to work its magic as a thickener while whisked constantly over the stove until it turns glossy and thick enough to coat the back of a spoon. Bittersweet chocolate melted right into the hot base delivers that deep, rich cocoa flavor, and a splash of vanilla rounds everything out beautifully. Straining the mixture before it chills guarantees a completely smooth, lump-free texture in every spoonful. It sets up in the fridge into a wobbly, spoonable treat that's ready to top with a dollop of whipped cream. Since there's no egg custard base to fuss over, this comes together with straightforward pantry staples and simple stovetop technique. It's a comforting, make-ahead dessert that fits neatly into a vegetarian kitchen.
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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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