1/2 cup plus 1 tablespoon sugar
1/2 cup unsweetened cocoa powder
5 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 quart half-and-half One
3.5-ounce bar bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream and sliced candied ginger, for serving
In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt.
In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture.
Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes.
Remove from the heat and stir in the bittersweet chocolate and vanilla.
Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour.
Top each pudding with whipped cream and candied ginger and serve.