6 oz. (1 cup) good quality bittersweet chocolate, chopped
2-3 Tbsp. light brown sugar
2 cups milk (lowfat ok)
Pinch of salt
3 Tbsp. cornstarch
½ tsp. vanilla
1½ Tbsp. dark rum
Combine the chocolate, sugar, and milk in a medium-sized heavy saucepan and whisk to blend. Place over medium-low heat, whisking constantly until all the chocolate is melted and the mixture is uniform. Remove from heat.
In a small bowl, combine the salt and cornstarch. Add about a third of the chocolate mixture, vigorously whisking until the cornstarch is completely dissolved. Pour the resulting mixture back into the remaining chocolate mixture in the saucepan, and whisk to blend.
Return the saucepan to low heat and stir continually until the mixture becomes thick and glossy, about 8 to 10 minutes. Remove from heat; stir in vanilla and rum.
Quickly pour the pudding into individual serving cups or ramekins (6-7 oz. size) before it has a chance to set. Place a sheet of waxed paper or plastic wrap against the surface to prevent a skin from forming on top, if desired. Chill for at least 2 hours before serving.
Garnish with a dollop of lightly sweetened whipped cream, almond crunch, or serve simply with 1 to 2 lady fingers on the side.