Photo by Misha Gravenor
Recipe information
Total Time
2 hours 20 minutes (includes chilling time)
Yield
Makes 6 servings
Ingredients
1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream
Preparation
Step 1
Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in 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 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Step 2
Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
Nutrition Per Serving
Per serving: 331.50 calories (kcal)
54.9 % calories from Fat
20.22 g fat
12.22 g saturated fat
40.30 mg cholesterol
37.31 g carbohydrates
1.68 g dietary Fiber
31.68 g total sugars
35.64 g net carbohydrates
4.28 g protein.
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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