Chocolate Pudding With Espresso Whipped Cream

READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a 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 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
  • Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
  • Top each chocolate pudding with a dollop of espresso cream.
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