1-In a small bowl, with a handheld electric mixer on medium-high speed, beat cream, sugar, and orange zest until soft peaks form. Refrigerate while making pudding.
2-In a medium saucepan, combine sugar and cornstarch; whisk in milk, cream, and salt until blended. Cook over medium heat, whisking gently, just until mixture thickens and comes to a boil. Remove pan from heat; stir in chocolate, butter, and vanilla until smooth.
With a handheld electric mixer on medium-high speed, beat until light and fluffy. Divide pudding into 4 (6-ounce) ramekins; top each with a dollop of Orange Whipped Cream. Serve immediately.