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Chocolate Pudding with Espresso Whipped Cream

Source of Recipe


Bon Appétit, November 2008



List of Ingredients



• ¼ cup plus 2 Tbsp sugar
  
• 2 Tbsp cornstarch
  
• 1 Tbsp plus 1 tsp instant espresso powder
  
• 2 cups whole milk
  
• 1 cup semisweet or bittersweet chocolate chips
  
• 1 Tbsp unsalted butter
  
• 1½ tsp vanilla extract
  
• ½ cup chilled heavy whipping cream
  






Instructions



1. Whisk ¼ cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat.
   
   
2. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
   
   
3. Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
   
   Makes 6 servings.