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
Preparation
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.
