1. Set aside a large fine mesh sieve placed over a large bowl.
2. In a medium saucepan, whisk together the egg yolks, cocoa powder, sugar, five spice powder, cinnamon, and salt.
3. Add the milk and heavy cream then place the saucepan over medium heat and whisk frequently. As soon as the mixture starts to bubble, whisk constantly until the mixture thickens and coats the back of a spoon, about 4-5 minutes. Test it by running a finger along the back of the spoon. If it leaves a trail, it’s done.
4. Turn off the heat and add the chopped chocolate. Whisk until the chocolate has melted and the mixture is thick.
5. Strain the mixture through the fine mesh sieve, gently stirring and pressing the spoon against the sieve to get out as much pudding as possible without pushing through any egg chunks that may have formed. Be sure to scrape off any pudding that’s on the underside of the sieve.
6. Divide the strained budino mixture into 4 5-oz ramekins and place on a small baking sheet. Wiggle them around and give them a little tap to even out the surface then chill in the fridge for at least 3 hours until set.

Whipped Cream:

1. In a small bowl using an electric hand mixer, whip the heavy cream, vanilla extract, and powdered sugar until soft peaks form.
2. Place a dollop of whipped cream on top each budino and top with chocolate shavings. Enjoy!