Chocolate Espresso Pudding
Makes:
4 servings
Total Time:
2 hr 20 min
Submitted by:
Category:
Desserts
Sub Category: Puddings & Custards
what you need
- 2 cups milk
- 5 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsweetened cocoa
- Pinch salt
- 1 bar (3.5-ounce) dark chocolate with espresso (such as Ghirardelli Espresso Escape), broken up
- 1 teaspoon vanilla extract
- Garnish: lightly sweetened whipped cream, espresso beans, cinnamon
make it
Whisk milk, sugar, cornstarch, cocoa and salt in a medium saucepan to blend. Bring to a boil over medium-high heat. Stir often with a whisk, going into corners of saucepan. Boil 1 minute, whisking, until thickened.
Remove from heat; stir in chocolate and vanilla until chocolate melts and mixture is blended.
Scrape into a bowl. Cover surface directly with plastic wrap. Chill at least 2 hours or until cold. Spoon into small cups or bowls; garnish.
Notes
