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In a medium saucepan, whisk together the cocoa, salt, and 2 cups of milk. Add the maple syrup or honey and whisk until well combined.
Heat the saucepan over medium heat. Stir frequently as it warms up, don't let it boil yet.
In a small bowl or cup, mix the ¼ cup of cornstarch with the ½ cup of cold milk until smooth to create a thickening slurry.
Slowly pour the cornstarch slurry into the warm chocolate mixture while whisking constantly. Keep whisking until the mixture starts to thicken, about 5-8 minutes.
Once it reaches a pudding consistency, remove from heat.
Stir in the vanilla extract for extra flavor.
Pour into serving dishes. Serve warm immediately or place plastic wrap directly on the surface and refrigerate for at least 1-2 hours for chilled pudding.
Store covered in the fridge for up to 3-4 days.