Classic Chocolate Pudding

Directions

1. 1
   If you are molding the pudding, have four well-greased 5-ounce ramekins prepared. If you are not molding the pudding, you will need a 3 cup bowl.
2. 2
   Mix sugar, cocoa and salt in a saucepan. Stir in the warm water and stir until thoroughly incorporated. Bring to a boil over medium heat stirring constantly. Once it comes to a boil, take pan off the heat and add the chopped semi-sweet chocolate stirring until completely melted.
3. 3
   Stir in 1 3/4 cups half-and-half and return pot to the stove and heat on medium heat.
4. 4
   Place cornstarch in a bowl and mix with the remaining 1/4 cup of half-and-half. Add the cornstarch mixture to chocolate mixture and heat over medium heat until thickened. Once the mixture has thickened turn heat to low and stir briskly for 1 minute.
5. 5
   Remove from the heat and stir in vanilla
6. 6
   Pour pudding into the molds or bowl. To keep a skin from forming, place plastic wrap directly onto the pudding. Refrigerate for two hours or up to two days.
7. 7
   Un-mold the chocolate pudding and serve with whipped cream and grated chocolate. Que aproveche!