Chocolate Pudding

Chocolate Pudding: Add the sugar to a medium saucepan, then sift in the cocoa powder and cornstarch. Whisk together. Slowly stream in about half of the milk while whisking to smooth out any lumps then add the remaining milk and mix until fully combined.
Cook the pudding mixture on the stove over medium-low heat and whisk continuously until the mixture thickens and starts to boil, which can take about 10 minutes. Once the pudding boils, cook for 1 minute more while whisking.
Remove from heat and immediately add the butter and vanilla extract. Stir together until the butter is melted and the mixture is smooth. Strain the mixture with a fine mesh sieve to catch any remaining lumps.
Divide the pudding among 6 small dessert cups or glass jars (I used a variety of 3½ oz - 4 oz cups). Press a piece of plastic wrap directly on the top of each of the pudding cups to prevent a skin from forming. Refrigerate until completely cool.
Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment (or in a bowl with a handheld mixer), add the heavy cream, powdered sugar, and vanilla. Whip until soft peaks form.
Once the pudding is completely chilled, at least 2 hours, top with the fresh whipped cream and chocolate shavings. Serve and enjoy!