In a medium saucepan, combine the milk, 1/2 cup sugar and cornstarch. Set over medium-low heat and cook, whisking, until the ingredients are slightly thickened. Remove the saucepan from the heat and stir in the chocolate. When the chocolate is melted and thoroughly combined, stir in the butter and vanilla paste. Transfer the hot pudding to a pitcher or similar pouring vessel with a spout. Pour approximately 2/3 cup (5 ounces) of pudding into serving dishes or small bowls. Quickly cover the dishes with plastic wrap and refrigerate until set, about 2 hours.
When ready to serve, pour the heavy cream and the remaining 2 tablespoons sugar into the bowl of a stand mixer. Using a whisk attachment, whip the cream to soft peaks, 2 to 3 minutes. Uncover the pudding dishes and top each serving with a generous dollop of whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.