Chocolate Pudding with Espresso Whipped Cream

Name: Chocolate Pudding with Espresso Whipped Cream
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps cornstarch; 118 milliliters chilled heavy whipping cream; 1 Tbsp instant espresso powder; 237 milliliters bittersweet or semisweet chocolate chips; 59 milliliters sugar; 1 Tbsp unsalted butter; 2 teaspoons vanilla extract; 473 milliliters whole milk

Chocolate Pudding with Espresso Whipped Cream might be just the dessert you are searching for. This gluten free recipe serves 6. One serving contains 357 calories, 5g of protein, and 23g of fat. If you have milk, heavy whipping cream, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes.

Instructions

Whisk 1/4 cup sugar, cornstarch, and1 tablespoon instant espresso powder inheavy medium saucepan to blend. Graduallywhisk in milk.

Ingredients you will need

Instant Espresso

Corn Starch

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Whisk over medium heat untilmixture boils and thickens, 3 to 4 minutes.

Equipment you will use

Whisk

Remove from heat.

Whisk in chocolate chips,butter, and vanilla extract until smooth.Divide mixture among 6 small ramekins orglasses. Cover and chill pudding until cold,about 2 hours.

Ingredients you will need

Chocolate Chips

Vanilla Extract

Butter

Equipment you will use

Ramekin

Whisk

Using electric mixer, beat cream,remaining 2 tablespoons sugar, and 1teaspoon espresso powder in medium bowluntil peaks form. Top each chocolate puddingwith dollop of espresso cream.

Ingredients you will need

Instant Espresso

Chocolate