Step 1

In a medium non-stick saucepan, combine milk, sugar, and cornstarch; whisk well and simmer on medium-low heat, whisking constantly until mixture has thickened, about 15 to 20 minutes.

Step 2

In a medium bowl whisk egg yolk.  Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn't cook.

Step 3

Once the egg is tempered, whisk into the saucepan with the milk mixture.

Step 4

Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted.  Pour melted chocolate into the sauce pan, whisk well.

Step 5

Add vanilla; simmer on low for 15 minutes, whisking constantly.

Step 6

Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn't allow a film to settle on top.

Step 7

Refrigerate for at least two hours or overnight.

Step 8

When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of Truwhip in each, then 2 tbsp more pudding and top with a dollop of Truwhip.