Brittle Chocolate Pudding

Beat 2 ½ cups heavy cream and powdered sugar at high speed in an electric mixer until soft peaks form, set aside 1 cup whipped cream in a separate bowl for garnish. Store all whipped cream in refrigerator until ready to use.
In a medium bowl, sift together cocoa powder and corn starch, add sugar and salt, making sure all ingredients are mixed well, set aside.
In a medium saucepan, combine the buttermilk, 1 ¼ cups of heavy cream, egg yolks, whole eggs, butter and vanilla, mix together well. Turn stove to a medium heat. Add the sifted dry ingredients to the wet mixture into the pot, whisking continuously until blended well.
Cook pudding over medium heat, whisking constantly for about 10 minutes or until mixture begins to boil and thicken. Remove from heat.
Add chocolate chips; whisk until smooth.
Transfer pudding to a bowl. To prevent a film from forming, place plastic wrap directly on warm pudding. Allow to chill about 4 hours.
When pudding is chilled; fold the chilled 2 ½ cups of whipped cream into pudding until fully incorporated. Pudding will be a light brown color.
Divide pudding into 6 serving dishes; top with remaining whipped cream and pieces of Loveless Cafe Piggy Brittle.

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