Directions:
In a bowl, pour the cream, add the cocoa powder and mix with a hand whisk until smooth and homogeneous and set aside.
In another bowl, add the potato starch, sugar and milk and mix with a whisk until smooth and lump-free.
Add the mixture of cocoa and liquid cream prepared previously and mix well.
Pour the mixture into a saucepan, add the dark chocolate chunks and bring to a boil, stirring constantly.
When the mixture begins to boil, cook for two minutes.
Pour the pudding into a pie plate, let it cool, then refrigerate it for 5 hours or until it is firm and completely cold.
Remove the chocolate pudding from the refrigerator and pour it into a serving dish.
Dust with cocoa powder and serve.
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