Dark chocolate espresso pudding

Step 1/5

• 16⅔ g sugar
• ⅔ tbsp starch
• ½ tbsp instant espresso powder

Whisk sugar, cornstarch and instant espresso powder to blend.

Step 2/5

• 166⅔ ml milk

Whisk in milk an bring to a boil over medium heat for 3 to 4 minutes, until mixture thickens.

Step 3/5

• 58⅓ g bittersweet chocolate chips
• ⅓ tbsp unsalted butter
• ½ tsp vanilla extract

Remove from the heat. Whisk in chocolate chips, butter and vanilla extract until smooth.

Step 4/5

Divide mixtureinto 6 ramekins. Cover and chill pudding until cold, about 2 hours.

Step 5/5

• ⅔ tbsp sugar (for garnish)
• ⅓ tsp instant espresso powder (for garnish)
• 40 ml cream

Beat cream together with espresso powder and sugar until soft peaks form. Top each pudding with a dollop of cream. Serve and enjoy!