Chocolate Peppermint Pudding

1. Whisk sugar, cornstarch, cocoa powder, and salt together in a saucepan.
2. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
3. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
4. Once the mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
5. Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
6. Remove the pudding from the heat and whisk in the chocolate and peppermint extract. Stir until the chocolate melts fully.
7. Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Peppermint Bark Topping

1. Line a cookie sheet with parchment.
2. Melt the bittersweet chocolate in a double boiler or in a microwave safe bowl.
3. Carefully pour the chocolate over the parchment, spreading it into the shape of a rectangle.
4. Let chill for 20 minutes.
5. Melt the white chocolate in a double boiler or in a microwave safe bowl.
6. Carefully pour the white chocolate over the bittersweet chocolate, spreading it out so it covers the bittersweet chocolate. Work quickly so that the bittersweet chocolate does not start to melt and mix into the white chocolate.
7. Sprinkle the crushed candy canes over the white chocolate.
8. Chill for another 20 minutes.
9. Slice into little pieces and chill until ready to use.

Whipped Cream

1. Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Cover and refrigerate until ready to use and slightly whisk before using if need be.

Assembly

1. Once pudding is chilled, top each bowl with a dollop of whipped cream and a piece of peppermint bark topping.
2. Enjoy!