Chocolate Espresso Cups

I have not tried this recipe. I'm posting this recipe for safe keeping. I found this recipe in Shape magazine. A serving size is 1/4 cup. To cut even more calories use nonfat evaporated milk and skip the whipped topping. I plan to use Splenda for the sugar, decaff instant espresso powder, and sugar free chocolate chip and cool whip.

• Ready In: 27 mins
• Serves: 8

Ingredients

• 12  ounces  2% lowfat evaporated milk, divided
• 1⁄3 cup granulated sugar
• 2  teaspoons  granulated instant espresso powder (or 3 teaspoons instant coffee)
• 1⁄8 teaspoon coarse salt
• 1⁄4 cup  mini chocolate chip
• 2  tablespoons cornstarch
• 1 1⁄2 tablespoons water
• 1⁄4 cup  unsweetened cocoa powder
•  reduced-calorie whipped topping
• 8  chocolate-covered coffee beans

Directions

1. Combine 1 cup of milk with sugar, instant espresso powder and salt in a medium saucepan. Bring the mixture just to a boil, whisk in mini chocolate chips and turn off heat.
2. In a medium bowl, stir together constarch and water until completely smooth. Blend in remaining 1/2 cup of milk. Sift cocoa powder over bowl and whisk mixture until free of lumps.
3. Vigorously whisk hot milk mixture to blend melted chocolate chips. Transfer to cocoa mixture and whisk to combine. Transfer mixture back to saucepan and cook over low heat until pudding has thickened, about 2 minutes.
4. Ladle pudding into 8 espresso or pudding cups. Lay a small piece of plastic wrap over the surface of each pudding to prevent a skin from forming. Refrigerate for 2 hours or until set.
5. Just before serving, top each pudding with whipped topping and garnish with a chocolate covered coffee bean.