Ingredients

• ½ cup sugar
• 1/3 cup  plus 1 tbsp unsweetened cocoa
• 1/3 cup warm water
• 1 oz. semisweet or bittersweet chocolate, finely chopped
• 2 cups half and half
• 3 tbsp cornstarch
• 1½ tsp vanilla extract
• Whipped cream for garnish

Combine the sugar, cocoa, and salt in a heavy saucepan and stir in the water to form a smooth, runny paste. Bring to a boil over moderate heat, stirring constantly. Remove from heat and stir in the chopped chocolate until melted.

Mix ¼ cup half and half with the cornstarch to form a smooth paste. Stir into the chocolate mixture along with the remaining half and half. Bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in the vanilla.

Pour into a serving bowl or 4 to 6 individual custard cups or into an 8" pre- baked pie shell. Refrigerate for at least 2 hours. Serve with whipped cream.