Cocoa muhallebi is a simple milk pudding thickened with unsweetened cocoa powder rather than melted chocolate. Cocoa does not dissolve in water and will float in clumps if added directly to milk, so it is first mixed dry with the starch and sugar. Unlike chocolate dessert cups, this pudding has no cake base or cream; its flavor comes directly from the cocoa.
Thoroughly whisk the cocoa, starch, and sugar together in a wide bowl. This coats every particle of cocoa with sugar and starch; if you add cocoa directly to milk, it will float in dry clumps that no amount of stirring will break up.
Gradually whisk 250 ml of the milk into the dry mixture until smooth and thick. Strain it through a sieve; this step is especially important because cocoa clumps easily.
Bring the remaining milk and butter to a boil in a heavy-bottomed pot.
Pour the cocoa mixture into the simmering milk in a thin stream, whisking constantly. Reduce the heat and cook for 9 minutes, scraping the bottom as you stir. Remove from the heat when the mixture coats the spoon and changes from matte brown to glossy, dark brown. Divide among bowls, smooth the surfaces with the back of a wet spoon, and let cool uncovered.
Chill the pudding in the refrigerator for at least 3 hours after pouring it into the bowls; this is not included in the recipe time. Cocoa is bitter, so this recipe uses more sugar than classic muhallebi. If you reduce it, the pudding may taste bitter rather than sweet.
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