Whisk the cornstarch with 1/4 cup of the half and half to create a slurry.

Heat the rest of the half and half with the sugar, chocolate, jam and salt over medium-low heat. Stir often until the chocolate is completely melted.

Whisk the cornstarch slurry into the hot chocolate. Cook, stirring frequently, until the pudding comes to a boil.

Reduce the heat to low and whisk constantly for one minute.

Remove the pan from the heat and stir in the vanilla.

Pour the pudding into ramekins or small bowls. Allow to cool for 5-10 minutes, then cover each container with a piece of plastic wrap, pressing the wrap against the top of the pudding. This will prevent a skin from forming.

Chill for at least four hours, or until the pudding has set.

Garnish with sprinkles, whipped cream or shaved white chocolate (this is optional). Serve cold.