Instructions

1. In a 2-quart heavy-bottomed saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt. Gradually whisk in the milk and cream.
2. Bring the mixture to a boil over moderately high heat, whisking constantly, then boil, whisking, for 2 minutes (it will be thick).
3. Remove from the heat. Whisk in the chocolate and vanilla until smooth.
4. Transfer the pudding to one large or 4 mini bowls and place plastic wrap directly on the surface of the pudding to prevent a skin from forming. (You can skip this step if you don’t mind pudding skin.) Refrigerate until cold, at least 2 hours.