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1
To make the pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan.
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2
Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using).
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3
Slowly bring the mixture to a boil over medium heat, whisking constantly.
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4
Once the mixture comes to a boil, let it boil for 1 minute.
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5
Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth.
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6
Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface.
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7
Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours.
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8
To make the graham cracker disks, preheat the oven to 350F.
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9
Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat.
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10
Remove from the heat and keep warm.
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11
Discard the vanilla bean before using.
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12
Combine the graham cracker crumbs and sugar in a medium bowl, add the melted butter, and stir until combined.
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13
Pat the mixture evenly and firmly into an 18 x 12-inch rimmed baking sheet.
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14
Bake until light golden brown and set, about 10 minutes.
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15
Let cool completely on a wire rack.
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16
Using a 3-inch cookie cutter or a very sharp paring knife, carefully cut out 8 disks.
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17
To make the whipped cream, combine the cream, sugar, rum, if using, and vanilla seeds in a large bowl and whip, using a handheld mixer or a balloon whisk, until soft peaks form.
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18
Divide the pudding among 8 shallow bowls and spread some of the whipped cream evenly over the pudding.
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19
Top each with a graham cracker disk.
