Pudding:

In a large saucepan whisk together the sugar, cornstarch and salt. Pour in the Hood Heavy Cream and Hood Milk, and whisk over
medium-high heat. Continue to whisk until all lumps are dissolved, and then add the vanilla extract and cinnamon. Continue whisking over medium-high heat, and carefully add the chocolate chips. Whisk constantly as the chocolate melts, and continue to whisk until the mixture starts to thicken (about 15 minutes).

After the mixture starts to thicken, cook for an additional 5 minutes, still whisking constantly. Remove from the heat, and carefully divide the mixture evenly into eight 6 oz.-ramekins or six 8 oz.-ramekins. Let them cool slightly before covering with plastic wrap, then refrigerate for 3 hours to overnight before serving.

Whipped cream topping:

Pour 2 cups of the heavy cream into the bowl of a stand mixer with a whisk attachment.* Whisk on high for a few minutes, then slow the mixer down and add in the confectioners' sugar. Whisk on high for a few more minutes before adding in the remaining 2 cups of heavy cream and vanilla extract. Whisk the mixture on high until the cream holds stiff peaks. Just before serving, top each ramekin of chocolate pudding with a generous scoop of the whipped cream topping. Garnish with a dusting of unsweetened cocoa powder.

*If you don't have a stand mixer, you can use a handheld mixer and mixing bowl.