Finely chop the Dark Chocolate into small pieces and set aside.
In a small saucepan, combine Sugar, Cocoa Powder, Cornstarch and Salt.
Add the Milk gradually and whisk briskly until well combined.
Place the saucepan over medium heat. Stir constantly and cook until the pudding begins to bubble and thicken up. Add the Dark Chocolate and Heavy Cream. Stir constantly.
Once the chocolate has melted, remove the saucepan from heat. Add the Vanilla Paste and Aroma Rum. Whisk slowly at first and then very quickly to merge the chocolate and rum into a luscious pudding.
Pour the pudding into dessert glasses. Let cool at room temperature, cover with plastic wrap, and refrigerate for 3 to 4 hours (or overnight). When ready to serve, garnish with Almond Flakes.
This recipe makes 4 servings in medium dessert glasses.
The pudding can be served while it is still warm, but with refrigeration, the flavors will merge together into a surprising explosion that will leave your guests wanting more.