Mini Mochaccino Puddings

Sarah_Jayne's Note:

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.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

• 4 cups milk
• 2⁄3; cup sugar
• ¼ 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.