Homemade Chocolate Pudding

from The Joy of Cooking by Irma Rombauer, Marion Rombauer Becker & Ethan Becker 1997 Edition

1 3-cup bowl or 5 ramekins (four to five ounces)
1/2 cup sugar
1/3 cup plus 1 TBSP unsweetened cocoa powder
1/8 teaspoon salt
1/3 cup warm water
2 cups half-and-half, divided (OK to substitute whole milk)
3 TBSP cornstarch
1 1/2 teaspoons vanilla
Whipped Cream for serving

In a heavy saucepan, mix together the sugar, cocoa powder and salt. Gradually stir in the warm water to form a smooth, runny paste.

While stirring constantly, bring the mixture to a boil over medium heat. Remove from the heat.

Stir in 1 3/4 cups half-and-half.In a small measuring cup, mix the cornstarch and remaining 1/4 cup half-and-half. Thoroughly incorporate the cornstarch slurry into the chocolate mixture.

Cook, while constantly stirring, over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for an additional minute.

Remove from heat and stir in the vanilla

Pour the pudding into the bowl or ramekins and press plastic wrap directly onto the pudding surface to prevent a skin from forming. Refrigerate for at least 2 hours and up to 2 days.

Serve with whipped cream.