Dry and wet ingredients
Combine dry ingredients in a saucepan (sugar, salt, cinnamon powder, corn starch, unsweetened cacao powder). In a bowl, whisk together milk and eggs. Pour the wet ingredients (milk and eggs) into the saucepan with dry ingredients. Whisk to combine.
Place the saucepan with the pudding mixture over high heat, add the butter and whisk to incorporate. It's super important to whisk all the time while the pudding is on the stove, or it will easily get burnt. It's especially important to scrape the bottom of the saucepan well. Bring to a boil, then cook for 1 minute, whisking constantly. Remove from the heat.
Add the chocolate
Add the chocolate and continue to whisk until the chocolate melts completely. Optionally, add your favorite liqueur. We used coconut liqueur because we love the taste but you can use any flavor you like.
Pour into serving bowls
Divide the chocolate pudding between six nice jars or bowls. Cover with plastic wrap, pressing it directly on surface to prevent a skin from forming. Freeze until chilled and firm for 15 minutes, or refrigerate for 45 minutes or even better, overnight.
Cut the pears in half and remove the seeds. Add the pears to a pan with the cut side down and set over medium heat. Add the honey and gently coat them in honey while they are cooking for 3 minutes. Remove from the heat and let the pears cool completely.TipRemove the skin after cooking (after cooling) if you prefer your pears softer.
Serve your chilled dark chocolate pudding with honey pears, whipped cream, chopped hazelnut and cacao nibs. Enjoy. Store any leftovers in a fridge for up to 2 - 3 days.