Chocolate Pudding with Espresso Whipped Cream |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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.
3. Per serving: 331.50 calories (kcal), 54.9 % calories from Fat, 20.22 g fat, 12.22 g saturated fat, 40.30 mg cholesterol, 37.31 g carbohydrates, 1.68 g dietary Fiber, 31.68 g total sugars, 35.64 g net carbohydrates, 4.28 g protein. Nutritional analysis provided by Bon Appétit
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