In a sauce pan mix together over medium heat the whipping cream, half & half, sugar and salt. Bring to almost a boil.
Take off heat. Temper the egg yolks by adding a small amount of the hot liquid to the egg yolks and stir fast to incorporate the hot mixture without cooking your egg yolks.
Then place the sauce pan back on the stove and add in the egg yolks and coffee.
Continue to stir until the mixture begins to boil. Take off the stove and stir in the vanilla.
Place the chopped chocolate into a blender and blend until it is small crumbs.
Pour the hot mixture into the blender. Place a towel over the lid of the blender and mix until the chocolate is melted.
Pour the pudding into dishes (I used 5 - 8 ounce dishes) and place in the refrigerator for at least 2 hours or overnight.
For the Boozy Whipped Cream
Place bowl in refrigerator for 30 minutes prior to whipping cream.
Whip cream until soft peaks form, add powdered sugar and whip until stiff peaks form. Fold in vodka and serve.