Dark chocolate espresso pudding
- 16⅔ g sugar
- ⅔ tbsp starch
- ½ tbsp instant espresso powder
Whisk sugar, cornstarch and instant espresso powder to blend.
- 166⅔ ml milk
Whisk in milk an bring to a boil over medium heat for 3 to 4 minutes, until mixture thickens.
- 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.
Divide mixtureinto 6 ramekins. Cover and chill pudding until cold, about 2 hours.
- 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!