May 1, 2011 The best cup of coffee that i didn’t drink
I spent the last few weeks of my freshman year of college highly caffeinated; late-night studying required coffee, as did waking up for early classes. With my finals behind me, I vowed not to drink any coffee over the summer…but I didn’t say anything about eating. To satisfy my love of coffee, without totally cheating, I settled on this recipe. I am proud to say, as an avid coffee drinker, that this pudding did not disappoint! Everyone in my family LOVED the pudding, but the whipped cream stole the show; such a simple addition of espresso powder made all the difference in the transformation of this dessert staple.
Chocolate-Espresso Puddings with Espresso Whipped Cream – Bon Appetit Desserts
- 6 tablespoons sugar, divided
- 2 tablespoons cornstarch
- 4 teaspoons instant espresso powder or instant coffee powder, divided
- 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
Whisk 4 tablespoons sugar, cornstarch, and 3 tablespoons espresso powder in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, 3 to 4 minutes. Remove from heat. Add chocolate chips, butter, and vanilla and whisk until smooth. Divide pudding among 6 small ramekins or goblets. Cover and chill until cold, at least 2 hours and up to 1 day.
Using electric mixer, beat cream, remaining 2 tablespoons sugar, and remaining 1 teaspoon espresso powder in medium bowl until peaks form. Top each pudding with dollop of espresso whipped cream.