Recipe Courtesy Jacqui Malouf from the cookbook, Booty Food.
Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.
Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.
Pour into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.