Alice'S Chocolate Pudding

1. 1

   Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium-sized saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste. Whisk in the remaining milk and the cream.

2. 2

   Using a silicone spatula or a wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides, and corners of the pan, until the pudding thickens and begins to bubble at the edges, about 5 minutes.

3. 3

   Continue to cook and stir for 1 minute, then add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer.

4. 4

   Remove from the heat and stir in the vanilla and rum, if using.

5. 5

   Divide the pudding among the cups or ramekins. (I love skin on pudding, so I wouldn't dream of pressing a piece of plastic wrap on the surface for later removal, and you needn't tell me if you do.)

6. 6

   Serve warm or at room temperature or chilled. The pudding can be covered and refrigerated for up to 3 days.

7. 7

   Serve plain with poured cream or whipped cream or creme fraiche.

* Per serving · 4 servings · Values may vary.