Epic Chocolate Pudding

1. In a large mixing bowl combine the sugar, cornstarch, cocoa powder, salt, cayenne and 1 cup of milk and whisk until all ingredients dissolved. Add in the egg yolks, whisking to combine thoroughly. Keep aside for a moment.
2. In a medium saucepan combine the remaining milk and the cream and bring to a boil. Immediately remove from the heat. Slowly pour the hot milk and cream over the cocoa mixture set aside, whisking constantly until smooth.
3. Pour everything back into the saucepan and place over a medium heat, whisking constantly until the mixture thickens, about 5-10 minutes. It should coat the back of a wooden spoon when done.
4. Remove from heat and push through a sieve to get rid of any remaining lumps and into a clean mixing bowl. Add in the finely chopped chocolate, stirring until the mixture is smooth again. Pour into 4–6 cups or bowls and cover with plastic wrap. Place in the fridge until cold.
5. Prior to serving, top the pudding with a good dollop of whipped cream, a pinch of cocoa and some freshly grated chocolate.