Chocolate Pudding

In a large bowl, sift together 1/3 C. sugar, cornstarch, cocoa and salt. Stir in 1/4 C. milk until smooth and blended. In a large saucepan, combine 1/3 C. sugar, 1 3/4 C. milk and the heavy cream. Cook over medium heat, stirring, until sugar is dissolved and mixture comes to a simmer, 3 minutes.

With a whisk, beat the cocoa mixture into the hot milk mixture. Cook, stirring, until the mixture comes to a simmer. Turn heat to low and cook until thickened and smooth, another minute. Pour the contents of the saucepan into a large bowl. Add the chocolate and stir until melted and smooth. Cover securely with plastic wrap, fitting the wrap closely to the pudding surface to prevent a skin from forming. Refrigerate until cold. Serve by spooning the pudding into dessert bowls.