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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is very coffee and chocolaty tasting and so smooth nd creamy. My whole family loves this dessert. Ingredients:
1-1/2 cups milk |
1/4 cup strong brewed coffee |
1/2 cup heavy cream |
1/4 cup cornstarch |
1/2 cup sugar |
3 tbsp. cocoa powder |
3 large eggs |
1/4 tsp. salt |
2 1/2 oz. bittersweet chocolate, coarsely chopped |
whipped cream for garnish |
chocolate-covered coffee beans for garnish |
Directions:
1. Have ready a fine-mesh sieve placed over a large heat-proof container.
2. Combine milk, coffee and heavy cream in a heavy, medium saucepan and heat up to just under a boil.
3. Meanwhile in mixing bowl combine cornstarch and sugar and sift in cocoa powder. Whisk until blended.
4. In another mixing bowl, whisk egg with salt until blended, then add to sugar mixture and whisk until well combined.
5. Slowly add half the hot milk mixture to egg mixture while whisking continuously. Pour egg mixture back into pan with rest of the milk mixture and cook over medium heat, whisking constantly, until mixture has become very thick . This should take 7 minutes, depending how cold your eggs are.
6. Immediately pour contents of pan through the sieve. Add chocolate and let heat of the milk-egg mixture melt it.. When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible. Stop the blender and scrape down the sides as needed.
7. Portion the pudding into cups right away and let cool and serve at room temperature.
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