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1
Add a few tablespoons of water to a small rimmed plate.
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2
Add 3 tablespoons of cocoa to another small plate and break up the lumps.
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3
Dip the rims of 4 martini glasses into the water then into the cocoa.
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4
Set aside.
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5
Fill a saucepan halfway up with water and bring to a simmer over low heat.
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6
In a large glass bowl, whisk together 2 tablespoons cocoa powder, the cornstarch, sugar, chili powder and salt.
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7
Put the glass bowl over the simmering water (making sure the bottom doesn't touch the simmering water) and slowly add the half-and-half while whisking.
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8
Stir the mixture occasionally while it cooks and thickens, making sure to scrape the bottom and sides of the bowl with a rubber spatula and to whisk out the lumps when they form.
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9
Continue to cook the mixture until it becomes very thick and coats the back of the spoon, about 25 minutes.
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10
Stir in the chopped chocolate, butter, and vanilla, and cook for an additional 2 to 3 minutes.
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11
Using kitchen towels, carefully pour the chocolate mixture (it will be hot) into a large liquid measuring cup.
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12
Pour the chocolate into the rimmed martini glasses.
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13
Let the pudding cool slightly and put a small piece of plastic wrap over the top of the pudding, being careful of the cocoa rim.
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14
Refrigerate for 2 hours.
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15
Top with a dollop of the chocolate whipped cream.
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16
Add the cream to a medium bowl and whip with an electric hand mixer until thickened.
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17
Whip in the confectioners' sugar and chocolate liqueur and continue to beat until you get medium peaks.
