Make the Gingerbread:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the egg and molasses, and continue to beat until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, mixing until smooth.
5. Bake the Gingerbread: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before cutting into cubes.

Prepare the Chocolate Pudding:

6. Heat the Milk and Cream: In a medium saucepan, heat the milk and cream over medium heat until hot, but not boiling.
7. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
8. Temper the Egg Mixture: Slowly add a small amount of the hot milk mixture to the egg mixture, whisking constantly to prevent curdling. Gradually whisk the egg mixture back into the saucepan with the remaining hot milk.
9. Cook the Pudding: Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil. Remove from heat and stir in the chopped dark chocolate and vanilla extract until the chocolate is fully melted. Let the pudding cool for a few minutes, then transfer to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes.

Make the Spiced Chantilly Cream:

10. Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, cinnamon, ginger, nutmeg, and vanilla extract until soft peaks form. Keep it chilled until you’re ready to assemble.