1 cup confectioners' sugar
6 tablespoons unsweetened process cocoa powder
3 tablespoons cornstarch
1 pinch salt
2 cups milk
6 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup Grand Marnier liqueur
2 envelopes plain gelatine

Working over a large bowl, sift 1/2 cup of sugar with the cocoa, cornstarch and salt. Whisk in 1/2 cup of milk to make a smooth paste. Scrape the bottom of the bowl with a rubber spatula to be sure everything is well mixed.

Melt the finely chopped semisweet chocolate in a double boiler.

In a nonstick medium saucepan combine the heavy cream with the remaining 1 1/2 cups of milk and 1/2 cup of sugar and simmer over a moderately high heat stirring nonstop for 30 seconds. Reduce the heat to moderately low and stir in the cocoa paste and the melted chocolate from the double boiler, whisking constantly. Simmer for 3 minutes. Add the vanilla extract and stir in the gelatine with 1/3 cup of water. Blend well. Sprinkle 1/4 cup of Grand Marnier over, and stir with spatula until the pudding is smooth. Pour the pudding into 6 glasses and let cool. Cover the puddings and refrigerate until set.