Cranberry-Walnut Quick Bread
Dark Chocolate-Espresso Pudding

Chocolate pudding is taken to a new level with this This Dark Chocolate-Espresso Pudding with White Chocolate Whipped Cream recipe

The measure of a good cook is not just a proficiency at executing techniques but also the ability to make simple things well. Only a good cook can make rich coffee, a scrumptious soup, and eggs scrambled to perfection. I love taking a recipe in its most basic form and challenging myself to improve its overall flavor and quality.

What could be simpler than making chocolate pudding from scratch? However, when you add ingredients like Valrhona chocolate, cinnamon and espresso powder, you take a straightforward recipe and make it dinner party worthy.

This Dark Chocolate-Espresso Pudding with White Chocolate Whipped Cream has a sophisticated, intriguing and intense chocolate flavor. It is also a gentle reminder of how simple pleasures in the kitchen can be taken to whole new levels of "food nirvana" all with just a few of the right ingredients.

Dark Chocolate-Espresso Pudding with White Chocolate Whipped Cream Recipe

    Prep Time: 15 minutes

    Cook time: 15 minutes

    Yield: Serves 14

Dark Chocolate-Espresso Pudding with White Chocolate Whipped Cream Recipe Ingredients

    4 cups milk

    3/4 cup sugar

    1/4 cup cornstarch

    2 1/2 tablespoons unsweetened cocoa powder

    1 1/2 tablespoons instant espresso powder

    1/8 teaspoon ground cinnamon

    1/8 teaspoon table salt

    9 ounces good quality bittersweet chocolate (70 percent cacao), chopped

    1 1/2 tablespoons vanilla extract

    White Chocolate Whipped Cream:

    1 cup heavy cream

    4 ounces good quality white chocolate

Dark Chocolate-Espresso Pudding with White Chocolate Whipped Cream Recipe Instructions

    In a large saucepan whisk milk, sugar, cornstarch, unsweetened cocoa, instant espresso powder, ground cinnamon and table salt together until blended.

    Bring to a boil over medium-high heat, stirring constantly with a whisk.

    Boil 1 minute, continuing to whisk until thickened.

    Remove from heat.

    Add dark chocolate and vanilla extract.

    Stir until chocolate is melted and the pudding is smooth.

    Pour into 14 (2-ounce) espresso cups.

    Cover with plastic wrap and refrigerate until firm, at least 2 hours.

    For the whipped cream:

    In a medium sized saucepan, simmer 1 cup heavy cream over medium heat.

    Pour the hot cream over 4 ounces of chopped good quality white chocolate; stir until smooth.

    Cover and refrigerate until completely cold. This can be made up to one day ahead.

    Before serving, dollop a spoonful of whipped cream on each cup of pudding. Garnish with shavings of dark chocolate.

 

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Dark Chocolate-Espresso Pudding Recipe with White Chocolate Whipped Cream

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