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Dark Chocolate Espresso Pudding with White Chocolate Whipped Cream

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4 cups milk

¾ cup sugar

¼ cup cornstarch

1 ½ Tablespoons instant espresso powder

2 ½ Tablespoons unsweetened cocoa powder

1/8 teaspoon ground cinnamon

1/8 teaspoon table salt

9 ounces good quality bittersweet chocolate (70% cacao), chopped

1 ½ Tablespoons vanilla extract

White Chocolate Whipped Cream

1 cup heavy cream
4 ounces good quality white chocolate

 

In a large saucepan whisk together until blended, milk, sugar, cornstarch, unsweetened cocoa, instant espresso powder, ground cinnamon and table salt.  Bring to a boil over medium-high heat, stirring constantly with a whisk.
 

Boil 1 minute, continuing to whisk until thickened.  Remove from heat.
 

Add dark chocolate and vanilla extract.  Stir until chocolate is melted and the pudding is smooth.

Pour into fourteen 2- ounce espresso cups.  Cover with plastic wrap and refrigerate until firm, at least 2 hours.

 

For the whipped cream: In a medium sized saucepan, simmer 1 cup heavy cream over medium heat.  Pour the hot cream over 4-ounces of chopped,  good quality, white chocolate; stir until smooth.  Cover and refrigerate until completely cold.  This can be made up to one day ahead.

 

 

- Courtesy of Cathy Pollak

 

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