November 28, 2010 by Flora Dawn
Pudding. So simple, yet so delicious.
I am not really sure why making pudding at home isn’t more popular. I mean, sure people open those little cardboard boxes, add some milk and have pudding in 5 minutes; that is not what I mean.
I am referring to the from-scratch variety. The kind that involves a saucepan, a whisk, and a few hours in the refrigerator.
Sure, this can get complicated, with tempering eggs and such, but there are simple recipes. Recipes that create a smooth, silk-like texture with very little work. And they can even involve grown-up flavors, like chocolate espresso.
This recipe has espresso in both the pudding and the whipped cream, resulting in a dessert that is really something special. Nothing like the puddings from those little boxes. And although the flavor combination of chocolate and espresso is fairly grown-up, don’t be surprised if the kids see how good these look and want a bite (or an entire serving).
The pudding is great on its own, but seriously, the whipped cream is amazing. I think a dollop would be great floating on a cup of hot cocoa.
Chocolate Espresso Pudding
- 1/4 cup granulated sugar
- 2 TB cornstarch
- 1 TB instant espresso powder
- 2 cups milk (I use 1% because that is what we drink)
- 1 cup semi-sweet or bittersweet chocolate chips
- 1 TB butter
- 1 tsp vanilla extract
- In a medium saucepan, whisk together sugar, cornstarch and espresso powder. Gradually add milk. Whisk constantly over medium heat until mixture boils and thickens (3-4 minutes).
- Remove from heat and add chocolate chips, butter and vanilla, stirring until smooth.
- Divide among 6 small ramekins, custard glasses, or other small heat-proof containers (small teacups or mugs would be cute). Cover with plastic wrap (I press the plastic wrap directly onto the pudding to prevent a film from forming). Refrigerate until chilled thoroughly, about 2 hours.
Espresso Whipped Cream
- 1 tsp instant espresso powder
- 2 TB granulated sugar
- 1/2 cup chilled heavy whipping cream
- In a medium bowl, combine espresso powder, sugar and whipping cream. Using electric mixer (I use the whisk attachment), beat until peaks form. Top each pudding with a dollop of espresso whipped cream before serving.