Delicious Chocolate Pudding with a Silky Texture

1.In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.

2.Gradually add the whole milk to the dry ingredients, whisking continuously to prevent lumps from forming.

3.Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken and bubble, about 5-7 minutes.

4.Once thickened, remove the saucepan from the heat and stir in the vanilla extract and unsalted butter until fully melted and incorporated.

5.Pour the pudding into individual serving dishes or a large bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

6.Refrigerate the pudding for at least 2 hours or until fully chilled and set.

7.Serve chilled, optionally topped with whipped cream or chocolate shavings.