Dark chocolate espresso pudding

Step 1/5

• 50 g sugar
• 2 tbsp starch
• 1½ tbsp instant espresso powder

Whisk sugar, cornstarch and instant espresso powder to blend.

Step 2/5

• 500 ml milk

Whisk in milk an bring to a boil over medium heat for 3 to 4 minutes, until mixture thickens.

Step 3/5

• 175 g bittersweet chocolate chips
• 1 tbsp unsalted butter
• 1½ tsp vanilla extract

Remove from the heat. Whisk in chocolate chips, butter and vanilla extract until smooth.

Step 4/5

Divide mixtureinto 6 ramekins. Cover and chill pudding until cold, about 2 hours.

Step 5/5

• 2 tbsp sugar (for garnish)
• 1 tsp instant espresso powder (for garnish)
• 120 ml cream

Beat cream together with espresso powder and sugar until soft peaks form. Top each pudding with a dollop of cream. Serve and enjoy!