Vietnamese Coffee Chocolate Pudding

Ingredients

• 2.5 Cup Whole milk - 2 1/2 cups (600 ml), 600 ml equivalent
• 0.25 Cup Unsweetened cocoa powder - 1/4 cup (25 g), 25 g equivalent
• 1 Tablespoon Instant coffee granules - 1 tablespoon (6 g), 6 g equivalent
• 0.33 Cup Granulated sugar - 1/3 cup (67 g), 67 g equivalent
• 3 Tablespoon Cornstarch - 3 tablespoons (24 g), 24 g equivalent
• 0.33 Cup Sweetened condensed milk - 1/3 cup (100 g), 100 g equivalent
• 1 Tablespoon Unsalted butter - 1 tablespoon (14 g), 14 g equivalent
• 1 Teaspoon Vanilla extract - 1 teaspoon (5 ml), 5 ml equivalent
• 0.13 Teaspoon Fine salt - 1/8 teaspoon (0.75 g), 0.75 g equivalent

Instructions

1. Combine the dry ingredients

   1. In a medium saucepan off the heat, *whisk together* the cocoa powder, instant coffee, granulated sugar, cornstarch, and salt until the mixture looks *evenly combined*.

2. Whisk in the dairy

   2. Slowly whisk in the milk, adding it in a steady stream to *prevent lumps*, then whisk in the sweetened condensed milk until the base is *smooth and fully blended*.

3. Cook until thickened

   3. Set the saucepan over medium heat and cook, whisking constantly, until the pudding *thickens noticeably* and begins to make *slow, gentle bubbles*, about 7 to 9 minutes.

4. Finish with butter and vanilla

   4. Remove the pan from the heat and whisk in the butter and vanilla until the butter is *fully melted* and the pudding looks *glossy and smooth*.

5. Strain the pudding

   5. Pour the pudding through a fine-mesh sieve into a heatproof bowl, using a spatula to *press it through* for an extra *silky texture*.

6. Portion and chill

   6. Divide the pudding among 4 serving cups, press plastic wrap directly onto the surface if preventing a skin is desired, and chill until *cold and set*, at least *2 hours*.

7. Serve

   7. Serve chilled, giving each pudding a gentle stir if desired for a *soft, creamy texture* before serving.