¼cupall-purpose flouror 1-to-1 gluten-free flour, if desired
½cupgranulated sugaror coconut sugar/sweetener of choice
4Tbspunsweetened cocoa powder
¼tspsalt
3cupsmilk of choiceroom temperature (separated into ½ cup and 2½ cups)
3egg yolksroom temperature
5oz~⅔ cup dark or milk chocolate, finely chopped
½tspvanilla extract
Instructions
Add flour, sugar, cocoa powder, and salt to a bowl and whisk to combine.
Add ½ cup of milk and egg yolks one at a time, whisking to combine after each.
Set aside.
In a saucepan, add remaining 2½ cups of milk and bring to a simmer over medium-high heat.
Once simmering lightly, remove from heat and slowly pour hot milk into cocoa mixture, whisking constantly to combine. (You don’t want to scramble the eggs!)
Add entire mixture back into saucepan and return to the heat.
Whisk constantly over medium-high until thickened, so the pudding leaves a “trail” as you whisk (2-3 minutes).
Remove from heat and add chopped chocolate and vanilla, stirring until smooth.
Transfer pudding into small containers and allow to cool. (It will thicken as it cools.)
Serve chilled or at room temperature. Store in airtight container(s) in the fridge for 5-7 days.