b'SERVES 4 TO 6 2 cups half-and-half 10 ounces bittersweet chocolate1 teaspoon vanilla extract 1 cup C&H or Domino sugarHeat the half-and-half and the chocolate in a large saucepan over medium cupflour heat until the chocolate has melted. 2 tablespoons cornstarch 6 egg yolks Mix all of the remaining pudding ingredients (vanilla through egg yolks) Whipped cream, for toppingin a large bowl with a wire whisk. When the half-and-half and chocolate mixture is hot, add half of it in a slow stream to the egg yolk mixture, stirring continuously. Add the other half and continue stirring. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture reaches a creamy consistency, about 6 to 8 minutes. Strain it into a large bowl. Then pour the pudding into individual cups and let it chill in the refrigerator. Top with whipped cream and serve.SUGGESTED WINE PAIRING: ROSA REGALEstep-by-step'