⅓ cup frozen light whipped dessert topping, thawed (optional)
In a medium saucepan, combine sugar, cornstarch, and cocoa powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about ¼ cup of the hot milk mixture into egg. Gradually stir in another ¼ cup of the milk mixture into egg. Add egg mixture and chocolate to the remaining milk mixture in saucepan. Bring to a gentle boil, whisking constantly; reduce heat. Cook and whisk for 2 minutes more. Remove from heat.
Whisk in vegetable oil spread, vanilla, and orange peel. Place saucepan in a very large bowl half-filled with ice water. Whisk pudding constantly for 2 minutes to cool quickly. Transfer pudding to a medium bowl. Cover surface of pudding with plastic wrap. Chill in the refrigerator for 2 to 24 hours.
Spoon pudding into dessert dishes. If desired, garnish with kumquat slices and/or whipped dessert topping.
Tip: We do not recommend sugar substitutes for this recipe.