Ingredients for 6 servings:
1. 2 teaspoons vanilla extract
2. 1 tablespoon espresso powder (or instant coffee)
3. 1/2 cup sugar
4. 3 tablespoons dutch process cocoa
5. 2 tablespoons cornstarch
6. 1/4 teaspoon salt
7. 1/2 cup heavy cream
8. 3 egg yolks
9. 2 1/2 cups whole milk
10. 5 tablespoons unsalted butter
11. 4 ounces bittersweet chocolate, finely chopped (60% cocoa)
Directions:
1. Mix vanilla and espresso powder in a very small bowl.
2. In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
3. Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
4. Add in butter, one tablespoon at a time, and finely chopped chocolate.
5. Stir in vanilla/espresso and incorporate.
6. Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
7. Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
8. Chill for at least four hours.
9. Whisk pudding before serving.
Enjoy your meal!