Decadent Chocolate Pudding with Espresso Whipped Cream
Ingredients
2 Tbsp cornstarch
2 cups whole milk
4 egg yolks
1/2 cup of powdered sugar
8 ounces semi-sweet chocolate, melted
1 1/2 tsp Nielsen-Massey Mexican Pure Vanilla Extract
1 tsp Nielsen-Massey Pure Chocolate Extract
1/2 tsp Nielsen-Massey Pure Coffee Extract
Directions
In heavy saucepan, combine cornstarch and milk. Bring to boil over moderate heat, stirring constantly. Reduce heat to low and continue cooking 3 minutes, stirring constantly. Remove from heat and let cool.
In small bowl, beat egg yolks with powdered sugar until pale yellow and have thickened. Gradually pour into cooled milk mixture. Place saucepan back onto low heat and cook for 5 minutes, stirring constantly. Do not let simmer or boil.
Remove from heat and add melted chocolate, vanilla, chocolate, and coffee extracts.
Pour into individual serving bowls or ramekins.
Chill 3-4 hours until set.
Serve with Espresso Whipped Cream.
Espresso Whipped Cream
Ingredients
1 cup heavy whipping cream
2 tsp sugar
1 tsp Nielsen-Massey Pure Coffee Extract
Directions
In chilled bowl, combine all ingredients, and whip with an electric mixer until fluffy. Serve with Decadent Chocolate Pudding.
Recipe and photo from Nielsen-Massey with permission.
1 comment:
It would be nice if I had some idea of how much this actually made without having to convert each measurement into units. Not a large issue for me, but for a beginning cook I can see where this issue would throw them off a really good idea.
I am Liz Stonehouse from Bonita, California and desserts are my thing!
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