1 (3.4-ounce) package chocolate pudding and pie filling mix (not instant)
2 (1-ounce) squares bittersweet baking chocolate, finely chopped
2 teaspoons instant espresso powder or coffee granules
4 (1/2-inch) slices frozen purchased pound cake, thawed
3 tablespoons cold strong coffee or coffee flavor liqueur
1/2 cup whipping cream, whipped
2 tablespoons milk chocolate candy bar shavings
Combine half & half, pudding mix, bittersweet chocolate and espresso powder in 2-quart heavy saucepan. Cook, stirring constantly, over medium heat until mixture comes to a boil (4 to 5 minutes). Remove from heat; pour into medium bowl. Place plastic food wrap directly on surface of pudding. Refrigerate until completely cooled (2 hours).
Brush 1 side of pound cake slices with half of coffee. Turn slices over; brush with remaining coffee. Cut cake slices into 1/2-inch cubes.
Divide cake cubes among 8 small dessert glasses; top each with about 1/4 cup pudding mixture. Dollop each with whipped cream; sprinkle with chocolate shavings.
To make chocolate shavings, pull vegetable peeler against edge of milk chocolate candy bar.