This chocolate espresso pudding is cooked from scratch on the stovetop: a cornstarch-thickened milk base is flavored with 1/3 cup of freshly pulled espresso, then finished off the heat with semisweet chocolate chips, butter and vanilla. Freshly extracted espresso is what gives the chocolate its extra depth.
A pinch of sea salt rounds out the chocolate flavor. The espresso can come from a manual Presso espresso maker or any other machine or brewer you have. Dairy or nondairy milk both work, and the butter can be swapped for a nondairy spread.
The pudding starts setting as soon as it leaves the pan, so have the serving dishes ready. Small canning jars with screw-on caps are handy single-serving containers that go straight into the refrigerator. Whipped cream on top is optional.
Chocolate Espresso Pudding
Ingredients
Method
- Brew the espresso using a Presso espresso maker or whatever espresso source you have.
- Whisk the sugar and cornstarch together in a saucepan. Slowly whisk in the milk, then the espresso.
- Set the pan over medium heat and whisk constantly, scraping the bottom and corners, until the mixture thickens and comes to a full boil, with large bubbles breaking the surface, 5 to 8 minutes. Let it bubble for 1 minute more, still whisking, then take the pan off the heat.
- Off the heat, whisk in the chocolate chips and butter along with the vanilla extract and the pinch of sea salt, continuing until the pudding is well combined.
- Working quickly, because the pudding begins to firm up right away, divide it among 6 small dishes or jars.
- To keep a skin from forming, press plastic wrap directly onto the surface of each pudding, then cover the containers.
- Refrigerate for at least 2 hours, until cold and set; chilling for 6 hours gives a firmer set and lets the flavors blend.
- Serve plain or topped with a spoonful of freshly whipped cream.
