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Chocolate Espresso Pudding

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READY IN:
2hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup milk
  • 5 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon unsweetened cocoa
  • 1 pinch salt
  • 1 (3 1/2 ounce) Ghirardelli Espresso Escape chocolate bars (dark chocolate with espresso)
  • 1 teaspoon vanilla extract
  • Garnish
  • lightly sweetened whipped cream
  • espresso beans
  • cinnamon

Directions

  1. Whisk milk, sugar, cornstarch, cocoa and salt in a medium saucepan to blend. Bring to a boil over medium-high heat. Stir often with a whisk, going into corners of saucepan.
  2. Boil 1 minute, whisking, until thickened. Remove from heat; stir in chocolate and vanilla until chocolate melts and mixture is blended.
  3. Scrape into a bowl. Cover surface directly with plastic wrap. Chill at least 2 hours or until cold. Spoon into small cups or bowls; garnish.

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