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1
To make the chocolate pudding: Put the cream, cardamom, star anise, vanilla seeds and pod, if using, and salt in a small saucepan and bring to a simmer over medium heat.
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2
Remove from the heat and let the mixture sit, uncovered, for 30 minutes.
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3
Set the pan over medium-low heat, add the gelatin, and stir until dissolved.
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4
Add the chocolate and stir until melted and smooth.
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5
Stir in the milk and vanilla extract, if using, then remove from the heat and strain through a fine-mesh sieve.
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6
Divide among eight serving cups or bowls and refrigerate until set, at least 3 hours.
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7
To make the caramel crisped rice cereal: Line a baking sheet with a nonstick baking mat or foil.
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8
Put the sugar, corn syrup, and butter in a medium saucepan and set over medium-high heat.
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9
Cook, swirling the pan occasionally to evenly dissolve the sugar, until the mixture becomes a medium-dark amber that registers 320F on a candy thermometer, about 10 minutes.
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10
Remove from the heat and stir the mixture well with a heatproof spatula, then add the cereal and salt and stir until all the cereal is well coated.
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11
Spread the caramelized cereal on the lined baking sheet, trying to separate the cereal into small clumps.
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12
Cool completely, until crisp.
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13
You can store the crisped cereal in an airtight container for up to 2 weeks.
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14
To serve, un mold the puddings, if desired, and top with the caramel crisped cereal.
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15
If desired, garnish each with a spoonful of drunken cherries and a dollop of chantilly.
