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