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Alice Medrich's Chocolate Pudding

From: Saveur
SERVES 6

1/3 cup sugar
1/3 cup Dutch-process (alkaline treated) cocoa powder, eg Valrhona or Green & Black's
2 tbsp. cornstarch
1/8 tsp. salt
1 3/4 cup whole milk
1/4 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 tsp. vanilla
1 tbsp. dark rum

Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat. Cook, while whisking, until thickened and beginning to bubble at edges, 12–15 minutes. Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum. Divide between six 4-oz. ramekins, cover with plastic wrap, and chill until set, about 1½ hours.