1 Heat 625ml (2½c) milk, sugar and salt in a saucepan over medium heat, stirring until sugar dissolves and bubbles start to form around the sides of the pan.
2 Add chocolate and stir continuously until chocolate melts, about 4 minutes. Remove from heat.
3 Whisk yolks, cocoa, cornflour and remaining milk in a medium bowl. Whisk continuously and quickly add one-third of the hot chocolate mixture.
4 Pour mixture into the saucepan over medium heat.
5 Whisk continuously and bring pudding to a gentle simmer. Continue to stir for 3 minutes or until it thickens. Stir in vanilla essence.
6 Transfer to a large shallow bowl. Cover with clingfilm, ensuring the clingfilm lies directly on pudding to prevent a skin forming, and refrigerate for about 3 hours or until set.
1 Remove clingfilm and gently stir the pudding before serving in ramekins.
2 Top with whipped cream and sprinkle dark chocolate over.