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1
Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water.
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2
Add the chocolates and stir until melted and smooth.
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3
Remove the bowl from the saucepan.
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4
Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
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5
Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl.
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6
Whisk in the eggs, egg yolk and cream.
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7
Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly.
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8
Bring to a boil, whisking oftenand scraping the side of the saucepan.
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9
Reduce the heat to low and let bubble for 30 seconds.
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10
Remove the saucepan from the heat.
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11
Strain the pudding through a sieve into a medium bowl.
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12
Whisk in the melted chocolate mixture, rum and vanilla.
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13
Spoon the pudding into 6 jars or bowls.
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14
Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife.
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15
(If you like a skin on your pudding, do not cover.)
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16
Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours.
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17
(The pudding can be refrigerated for up to 3 days.)
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18
Remove the plastic wrap and top with whipped cream and shaved chocolate.
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19
Photograph by David Malosh
