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Chocolate Pudding With Espresso Whipped Cream

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“Bon Appetit, November 2008. Preparation time includes chilling.”
READY IN:
2hrs
SERVES:
6
YIELD:
6 ramekins pudding
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a heavy medium saucepan to blend.
  2. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
  3. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth.
  4. Divide mixture among 6 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
  5. Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
  6. Top each chocolate pudding with a dollop of espresso cream.

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