Instructions: Whisk sugar, cocoa, cornstarch and salt together. Gradually whisk in milk, whisking until smooth. Whisk in half and half then pass through chinois into a heavy stainless steel sauce pan. Cook over medium heat whisking constantly. Bring to a boil, boil 1 minute. Remove from heat and stir in bittersweet chocolate and vanilla. Stir over ice bath to cool. Fold in white chocolate and pour into coffee cups.

NOTES : I had a hankering for chocolate pudding tonight. I found this recipe, which originally called for regular half and half, and I subbed fat-free half and half, lowering the fat significantly.

You will think you have died and gone to heaven when you taste this pudding. The recipe actually made 5 large servings instead of the 4 indicated.

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