Cook's Illustrated Creamy Chocolate Pudding2 teaspoons of vanilla
1/2 teaspoon instant espresso powder
1/2 cup sugar
3 tablespoons Dutch-processed cocoa
2 tablespoons cornstarch1/4 teaspoon salt
3 large egg yolks
1/2 cup heavy cream
2 1/2 cups whole milk
5 tablespoons unsalted butter, cut into eight pieces
4 ounces bittersweet chocolate, chopped fine
Whipping cream (optional)
1. Stir together vanilla and espresso powder in a bowl; set aside. Whisk sugar, cocoa, cornstarch, and salt together in a large saucepan. Whisk in egg yolks and cream until fully incorporated, making sure to scrape the sides of the saucepan. Whisk in milk until fully incorporated.
2. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over the entire surface, 5 to 8 minutes. Cook for 30 seconds longer, remove from heat, add butter and chocolate and whisk until melted and fully incorporated. Whisk on the vanilla mixture.
3. Strain Pudding through a fine mesh strainer into a bowl. Place gently greased parchment paper against the surface of the pudding and place into the refrigerator to cool for about 4 hours. Top with whipped cream and serve. Bon appetit!