I received Bon Appetit Desserts cookbook for Christmas; upon looking it over I was extremely excited. There were endless delicious desserts that ranged from quick and easy requiring little skill to make, to more labor intensive. Often times when I get a new cookbook I begin to feel overwhelmed with all of the choices. I am slightly indecisive at the best of times, so deciding which recipe to make first was no exception.
I eventually settled on this chocolate espresso pudding as my first recipe to try, and I’m so glad I did. This pudding was extremely easy to make, and came together very quickly. The espresso flavor in the pudding and whipped cream makes this an extremely sophisticated dessert perfect for adults.
Chocolate Espresso Pudding with Espresso Whipped Cream
Makes 4 to 6 Servings
6 Tbsp sugar, divided
2 Tbsp cornstarch
4 Tsp instant espresso powder or instant coffee powder, divided
2 Cups whole milk
1 Cup bittersweet or semi-sweet chocolate chips
1 Tbsp unsalted butter
2 Tsp vanilla extract
1/2 Cup chilled heavy whipping cream
For the Pudding:
In a medium saucepan, whisk 4 tablespoons sugar, cornstarch, and 3 teaspoons espresso powder until no lumps remain. Gradually whisk in the milk. Whisk over medium heat until mixture thickens and boils, about 3 to 4 minutes. Remove from heat and add chocolate chips, butter, and vanilla. Whisk until smooth. Divide pudding among ramekins or goblets. Cover and chill until cold, at least 2 hours or up to 1 day.
For the Whipped Cream:
Using an electric mixer, beat whipping cream, the remaining 2 tablespoons sugar, and remaining 1 teaspoon espresso powder until peaks form. Top each chilled pudding with whipped cream.
Source: Bon Appetit Desserts