Ingredients:
- 2 tsps vanilla extract
- ½ tsp espresso powder
- ½ cup sugar
- 3 tbsps cocoa powder
- 2 tbsps cornstarch
- ¼ tsp salt
- 3 large egg yolks
- ½ cup heavy cream
- 2 ½ cups whole milk
- 5 tbsps butter
- 4 ozs bittersweet chocolate, chopped fine.
Directions:
- Stir together the vanilla and espresso powder in a bowl and set aside. Whisk together the sugar, cocoa, cornstarch, and salt in a large saucepan. Whisk in the yolks and cream until fully incorporated, scraping the corners of the saucepan. Whisk in the milk until incorporated.
- Place the saucepan on medium heat, whisking constantly, until the mixture is thickened and bubbling (5 to 8 minutes). Cook an additional 30 seconds, then remove from heat and add butter and chocolate. Whisk until melted and fully incorporated. Whisk in the vanilla mixture.
- Pour the pudding through a fine mesh strainer into a bowl. Press a lightly greased sheet of parchment paper against the surface of the pudding and refrigerate at least 4 hours. Whisk pudding briefly before serving.