Whisk sugar, cornstarch and instant espresso powder to blend.
Whisk in milk an bring to a boil over medium heat for 3 to 4 minutes, until mixture thickens.
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.
Beat cream together with espresso powder and sugar until soft peaks form. Top each pudding with a dollop of cream. Serve and enjoy!