1 1/4 cup half and half, divided
1/3 cup granulated sugar
1 teaspoon unsweetened cocoa powder
3 tablespoons cornstarch
1 1/3 cup strong coffee or espresso
whipped cream, for serving
Pour 1 cup half and half, granulated sugar and cocoa powder into a small saucepan and heat over medium-low heat until it is scalded, stirring with a whisk until the sugar and cocoa powder is dis- solved.
Whisk the cornstarch into the remaining 1/4 cup of half and half until it is smooth. Pour into the hot half and half, along with the coffee/espresso. Bring to a boil, stirring peri- odically, then lower heat to a very low simmer, and let it thicken, stirring with a wooden spoon, for about 5 minutes.
When the pudding is thick, remove from the heat and pour into 4 individual serving bowls or ramekins. Cover each serving with plastic wrap directly on the pudding to prevent a skin from forming. Chill in the refrigerator for about 4 hours or until com- pletely chilled. Serve with a dollop of whipped cream.