Recipes

Chocolate Pudding with Espresso Whipped Cream

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Chocolate Pudding with Espresso Whipped Cream

Chocolate Pudding with Espresso Whipped Cream

amanda

Equipment

  • Stainless Steel Double Boiler Set (2 Pieces)

  • Mixing Bowls (Set of 3)

  • Digital Kitchen Scale / Weighing Set (1000g)

  • Pastry Bag / Tip Set (1 Pair)

  • Silicone Spatula /Scooping Tool Set (Set of 3)

  • Immersion Blender / Hand Mixer (750W)

  • Airtight Container / Pudding Maker (1 Quart)

  • Measuring Cups / Spoons Set (Set of 6)

  • Granite Countertop Mixing Bowls (2 Pieces)

  • Cupcake Tray (12 Cases)

Ingredients

  • 1/4 cup plus 2 tablespoons sugar

  • 2 tablespoons cornstarch

  • 1 tablespoon plus 1 teaspoon instant espresso powder

  • 2 cups whole milk

  • 1 cup bittersweet or semisweet chocolate chips

  • 1 tablespoon unsalted butter

  • 1 1/2 teaspoons vanilla extract

  • 1/2 cup chilled heavy whipping cream

Instructions

1

Instruction 1

Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
2

Instruction 2

Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
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