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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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I saw these in my mother's copy of Woman's Day when I was on vacation in the States and I wanted to put it here so I would have it when I got back to the UK. It certainly looks yummy! The cooking time includes the chilling time. Ingredients:
4 cups milk |
2/3 cup sugar |
1/4 cup cornstarch |
2 tablespoons unsweetened cocoa |
1 tablespoon instant espresso powder |
1/8 teaspoon salt |
8 ounces bittersweet chocolate, broken up |
1 tablespoon vanilla extract |
1 cup heavy cream |
2 tablespoons confectioners' sugar |
ground cinnamon, to garnish |
Directions:
1. Whisk milk, sugar, cornstarch, coca, espresso powder and salt in a large saucepan until blended.
2. Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan.
3. Boil for 1 minute, whisking until thickened.
4. Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
5. Pour into twelve small espresso cups or other small glasses.
6. Cover with wax paper; refrigerate at least 1 hour until firm.
7. When read to serve, beat cream and confectioners' sugar until very soft peaks form.
8. Spread over tops of pudding and sprinkle with ground cinnamon.
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