- 2 cups whole milk
- 1 tbl instant espresso
- 2 tbl cocoa powder
- 2 tbl + 2 tsp of cornstarch
- 1/2 cup sugar
- pinch of salt
i had pudding for dinner tonight:-D notice the big smile. after the day i had i deserve pudding for dinner. while i was taking a time out today i came across a version of this recipe on another blog. i ran to my recipe book to find my version, i picked it up somewhere along the way and modified it numerous amounts of times.
this is just not just any pudding, this is the master of all puddings. if you love espresso or coffee and you love chocolate, you can not miss it. it was worth every moment…every moment.
remember that post about the cookery and i how i was so upset by the loss of my favorite dessert, well move over cookery, i have finally created the master of all puddings…i will call it, pot de café et de chocolat, i don’t speak french so i hope that makes sense.
pot de café et de chocolat
for whip cream:
for the pudding:
- first thing’s first, and this is important because this whole recipe flies by pretty fast. get a big bowl and add ice to it with a touch of water, this is an ice bath, get a smaller bowl, or make sure your pot fit’s into it to use to cool down your pudding mixture.
- in a medium pot whisk together milk, espresso, cocoa powder, cornstarch, sugar, and a pinch of salt. bring to a boil and stir so it doesn’t stick to the side of your pot, boil for 1 minute, whisking constantly so it doesn’t lump up or burn. immediately put your pot, or empty your pot into another bowl, into the ice bath (see photo) whisk for about 5-6 minutes (i put my kid in charge of this).
- when pudding is cooled off and pudding-like ladle into a ramekin or glass, refrigerate for at least an hour.
for the whip cream:
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tbl of sugar
- in a cup or bowl add heavy cream with vanilla and sugar, using an electric mixer or your handy hand blender blend until it just thickens.
spoon over pudding and enjoy!