Chocolate Pudding with Espresso Whipped Cream

(from rosie’s recipe box)

Source: epicurious.com

Serves 6 people

Categories: Dessert, not tried

Ingredients

  • 1/4 cup plus 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon plus 1 teaspoon instant espresso powder
  • 2 cups whole milk
  • 1 cup bittersweet or semisweet chocolate chips
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chilled heavy whipping cream

Directions

  1. Whisk 1/4 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. 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.

  2. 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.

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