The pudding turned out alright, but I think if you use good quality chocolate and whole milk instead of 1% like I did, it would be much creamier. The espresso whipping cream on the other hand was delicious! I think I'll make that part again and again.
Bon Appetit, November 2008
Prep: 20 Minutes
Total: 2 Hours 20 Minutes (includes chilling time)
6 Servings
1/4 c. plus 2 tbsp sugar
2 tbsp cornstarch
1 tbsp plus 1 tsp instant espresso powder
2 c. whole milk
1 c. bittersweet or semisweet chocolate chips
1 tbsp unsalted butter
1 1/2 tsp vanilla extract
1/2 c. chilled heavy whipping cream
Whisk 1/4 c. sugar, cornstarch, and 1 tbsp 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.
Using electric mixer, beat cream, remaining 2 tbsp sugar, and 1 tsp espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
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