In a saucepan – combine all ingredients except chocolate – starting with the sugar or honey, cornstarch (egg yolks and cocoa powder if using) – combine well.

Gradually pour in the cream while whisking at the same time. Make sure you get the corners of the pot so no dry powder is stuck there.

Place the pan on a medium heat stirring to ensure it does not stick to the bottom.

Once the milk is heated thru, turn the heat to low and continue to stir.

I like to switch between a whisk and a spatula. The whisk makes sure there are no lumps and the spatula helps scratch the sides and bottom well.

The mixture will soon become thick – you want to cook it until it comes to a low boil. The boil is what will cook the cornstarch and make it thicker.

NOTE – do not use high heat – you can scorch the milk on the bottom which will give you a burnt smell and if you are using egg yolks it will scramble with high heat.

Take it off the heat.

Now add the chocolate and combine well until all the chocolate is melted and you have thick glossy chocolate pudding.

Immediately pour into serving cups.

Place in the fridge for at least 3 to 4 hours to chill completely.

(the pudding is ready in an hour but you do need at least 4 hours for them to chill)

Serve as is or topped with a dollop of whipped cream, or chocolate shavings.