Chocolate Espresso Pudding |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Ingredients:
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 |
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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