Instructions

• Place a fine-mesh strainer over a bowl or set it aside over your serving cups. In a 2‑quart (or similar) saucepan, whisk together 1/4 cup (50 g) granulated sugar, 2 tablespoons (15 g) cornstarch, and 1/8 teaspoon salt until evenly combined.
• Slowly pour in 1 1/2 cups milk while whisking continuously to dissolve the dry ingredients and prevent lumps.
• Set the saucepan over medium‑low heat. Cook, whisking frequently and scraping the bottom and sides, until the mixture thickens and coats the back of a spoon, about 8 to 12 minutes. If the mixture starts to simmer before it has thickened, lower the heat. Once it begins to thicken, whisk more continuously until it reaches the proper consistency.
• Remove the pan from the heat. Add 1/2 cup (3 oz) semisweet chocolate (chopped) and whisk until the chocolate is completely melted and the pudding is smooth, about 1 to 2 minutes.
• Whisk in 1/2 teaspoon vanilla extract until combined.
• Pour the pudding through the fine‑mesh strainer into a clean bowl or directly into individual serving cups to remove any remaining lumps. Use a spatula or spoon to push the pudding through if needed.
• Let the pudding cool at room temperature for at least 15 minutes. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding, then refrigerate.
• Refrigerate until set, 2 to 3 hours. Before serving, top with whipped cream and chocolate shavings if desired.