Chocolate Pudding With Espresso Whipped Cream |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Bon Appetit, November 2008. Preparation time includes chilling. Ingredients:
1/4 cup sugar, plus |
2 tablespoons more sugar (for the whipped cream) |
2 tablespoons cornstarch |
1 tablespoon instant espresso powder, plus |
1 teaspoon more instant espresso powder (for the whipped cream) |
2 cups whole milk |
1 cup semi-sweet chocolate chips or 1 cup bittersweet chocolate |
1 tablespoon unsalted butter |
1 1/2 teaspoons vanilla extract |
1/2 cup heavy whipping cream |
Directions:
1. Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a heavy medium saucepan to blend.
2. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
3. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth.
4. Divide mixture among 6 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
5. Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
6. Top each chocolate pudding with a dollop of espresso cream.
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