Light Chocolate Pudding

Scald milk with vanilla bean in small heavy saucepan over low heat; remove from heat.

Stir sugar, cornstarch, and salt in second heavy saucepan until thoroughly blended. Gradually stir in hot milk with vanilla bean; stir in chocolate. Cook mixture, stirring gently, over medium-low heat until chocolate is melted and mixture is thoroughly blended; remove vanilla bean with slotted spoon. Cook mixture, stirring constantly, still over medium-low heat, until thickened and boiling gently, about 1 minute; remove from heat.

Pour pudding into heatproof bowl or serving dish or into individual heatproof custard cups or dessert bowls. If desired, press plastic wrap onto surface of pudding to prevent skin from forming. Let pudding cool at room temperature.

At serving time, whip cream in chilled bowl with chilled whisk or beaters until soft peaks form; fold in liqueur, if using. Serve pudding with whipped cream on side.