Dark Chocolate Cornstarch Pudding

The pudding leaves the pan looking too loose to set; that is correct, and it firms to a spoonable custard in the fridge.

Constant whisking is not optional — cornstarch catches on the base within seconds.

Cornstarch sets on cooling, not in the pan — judge it by the coating on a spoon, never by how thick it looks hot.

Two minutes at a full boil is the difference between silk and chalk.