Place the cocoa and cornstarch in a medium saucepan and whisk until completely blended.

In a separate saucepan on medium heat, or in a 1-quart glass measuring cup in the microwave, heat the milk, cream, and eucalyptus honey until warmed. Stir to blend. Slowly whisk the milk mixture into the cocoa mixture until the cocoa and cornstarch are dissolved and the mixture is smooth. Heat over medium heat, stirring gently with a rubber spatula, until the mixture begins to thicken.

Add the chopped chocolate and boil gently, stirring for about 1 minute, or until the chocolate melts. Remove from the heat. Let stand for 5 minutes and then stir in the vanilla.

Pour into a serving bowl or individual pudding cups and refrigerate until slightly chilled or cold.

Recipe courtesy of Taste of Honey by Marie Simmons/Andrews McMeel Publishing, LLC.