1. In a large saucepan, combine the milk, ½ cup of sugar, and the salt and bring to a boil over medium heat. Remove from the heat.

2. In a small bowl, combine the remaining ½ cup of sugar, the cocoa powder, and the cornstarch. Sprinkle this slowly into the milk, whisking constantly. Return to the heat and whisk constantly until thick and bubbling. Remove from the heat, make sure the mixture isn’t boiling, and one at a time, whisk In the egg yolks, then the chocolate, butter, vanilla, and peppermint extract. Whisk constantly until the chocolate has dissolved. Return to low heat and whisk constantly until the mixture thickens again, being careful that it does not boil, then immediately remove from the heat and strain into a bowl.

3. Spoon into whiskey glasses (the pudding will fill about two-thirds of the glass)and cover with plastic. If you don’t want a skin to form, place the plastic directly over the pudding. Chill in the refrigerator for at least 2 hours. Top with a generous spoonful of whipped cream or whipped crème fraîche, and serve.

For the Whipped Creme Fraiche

Combine all of ingredients in a bowl and whip to soft peaks. Refrigerate in a covered bowl until ready to use.