A 3 cup bowl or four 6-ounce custard cups
½ cups sugar
1/3 cup plus 1 Tbsp unsweetened cocoa
1/8 tsp. Salt
Gradually stir in, making a smooth, runny paste:
1/3 cup warm water
Stirring constantly, bring to a boil over medium heat, then remove from the heat. For an especially thick and chocolaty pudding, add and stir briskly until melted:
1 ounce semisweet or bittersweet chocolate, finely chopped (optional)
Stir in: 1 3/4 cups half and half
Place in a bowl:
3 Tbsp cornstarch
Very gradually add, making a smooth paste:
1/4 c. half and half
Thoroughly stir the cornstarch paste into the chocolate mixture. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute.
Remove from the heat, then stir in:
1 ½ tsp. Vanilla or any liqueur of choice, Grand Marnier, Bourbon.
Pour the pudding into the bowl or cups. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or up to 2 days. Whipped cream and/or chocolate shavings is nice.
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