Ingredients
Scale
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 2 tablespoons instant espresso powder
- 1/4 teaspoon salt
- 4 ounces dark chocolate, chopped
- 1 teaspoon vanilla extract
- Whipped cream, for topping (optional)
- Chocolate shavings, for garnish (optional)
If you’re out of instant espresso powder, feel free to substitute with a strong brewed espresso, though you may need to adjust the milk quantity slightly to maintain the pudding’s consistency.
Instructions
- In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Stir over medium heat until the sugar dissolves completely.
- In a small bowl, whisk together the cocoa powder, cornstarch, instant espresso powder, and salt. Gradually add this dry mixture to the saucepan, whisking continuously to avoid lumps.
- Continue to stir the mixture over medium heat until it begins to thicken and comes to a gentle boil. This should take about 5-7 minutes.
- Remove the saucepan from heat and stir in the chopped dark chocolate and vanilla extract. Stir until the chocolate melts completely and the mixture is smooth and glossy.
- Pour the pudding into individual serving cups and allow them to cool to room temperature. Once cooled, refrigerate for at least 2 hours, or until set.
- Top with whipped cream and chocolate shavings just before serving, if desired.
Remember, patience is key. Letting the pudding cool and set ensures a perfect texture and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International