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Categories:Viewed: 82 - Published at: 5 years ago
Ingredients
- 2t vanilla extract
- 1t espresso powder
- 1/2c sugar
- 3T dutch process cocoa
- 2T corn starch
- 1/4t salt
- 1/2c heavy cream
- 3 egg yolks
- 2 and 1/2c whole milk (use low fat if desired)
- 5T butter
- 4oz bittersweet chocolate, chopped (60% cacao)
- whipped cream and chocolate shavings for garnish, if desired
Method
- Dissolve the espresso powder in the vanilla and set
- aside.
- Whisk sugar, cocoa, corn starch and salt together in a medium saucepan. Whisk in cream and egg yolks, scraping sides and corners of pan to incorporate all the dry ingredients. Add milk. Bring to a strong simmer (should take about 5 minutes). Simmer for about 30 seconds and remove from heat.
- Add butter, whisking to melt. Whisk in chocolate, then the vanilla/espresso mixture. Keep whisking to melt chocolate.
- Strain into a bowl. Spray a piece of parchment paper with cooking spray and press flush against the surface of the pudding. Chill in the fridge for at least 4 hrs, until firm.
- Remove parchment. Whisk to loosen and smooth. Spoon into serving dishes. Serve with whipped cream and chocolate shavings, if desired.
