• Put 2 cups of the half and half and sugar in a medium saucepan over medium low heat.
• Cook until it just begins to steam
• Combine the cornstarch and the remaining half and half in a bowl and stir well to blend until there are no lumps. Add the mixture to the pan.
• Cook, stirring occasionally until the mixture thickens and just starts to boil, about 5 minutes.
• Stir in the butter, bittersweet chips, and vanilla extract, until the butter and chocolate are melted.
• Pour into a 1 quart size dish, or into ramekins or another serving dish.  Put plastic wrap directly on top of the pudding to prevent "skin" from forming. Skip this if you don't mind the "skin". 
• Refrigerate until chilled.

For the whipped cream:

• Place the heavy whipping cream, sugar, and extract into a stand mixer with a whisk attachment.
• Whisk until soft peaks form.  
• Top pudding with whipped cream, chocolate mints and mint leaves.