Chocolate Pudding

Combine the sugar, cocoa, and salt in a heavy saucepan and stir in the water to form a smooth, runny paste. Bring to a boil over moderate heat, stirring constantly. Remove from heat and stir in the chopped chocolate until melted. Mix cup half and half with the cornstarch to form a smooth paste. Stir into the chocolate mixture along with the remaining half and half. Bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in the vanilla. Pour into a serving bowl or 4 to 6 individual custard cups or into an 8" pre- baked pie shell. Refrigerate for at least 2 hours. Serve with whipped cream. *