In a medium pot, sift the cocoa powder, cornstarch and salt, add sugar and mix well.
Add the milk little by little and whisk. It’s important that there are no lumps; if there are any, mash them with a spoon.
Put over low heat and cook while whisking. You will feel it’s not getting any thicker and will want to turn up the heat, but don’t do it.
It will thicken soon and when it starts boiling and bubbles start coming up, cook for 1 minute. You will know the mixture is done when a layer adheres to the spoon.
Turn off the heat and add vanilla extract and butter, mix well and then pour the mixture into 4 individual cups. While still hot, cover with plastic wrap (the plastic must touch the pudding to prevent a crust from forming).
Allow to cool at room temperature and then put in the fridge.
Serve with strawberries or Chantilly cream and enjoy!
Recipe by: @minigourmet
