2 tsp vanilla extract
1/2 tsp espresso powder
1/2 C sugar
3 Tbsp cocoa powder
2 Tbsp cornstarch
1/4 tsp salt
3 large egg yolks
1/2 C heavy cream
2 1/2 C whole milk
5 Tbsp butter
4 oz. dark chocolate, finely chopped
In a small bowl, combine vanilla and espresso powder. Set aside.
Whisk sugar, cocoa, cornstarch, and salt, in a large saucepan. Whisk in yolks and cream
until fully incorporated.
Whisk in milk until incorporated.
Heat over medium heat, whisking constantly, until mixture is thickened and bubbling. Cook
for thirty seconds while bubbling.
Remove from heat.
Add butter and chocolate.
Whisk until melted and fully incorporated.
Whisk in vanilla mixture.
Pour mixture through a fine mesh strainer.
Press a lightly greased sheet of parchment paper onto surface of pudding.
Refrigerate for 4 hours. Whisk pudding before serving.