10 Minute Dessert

This is one of the easiest and most satisfying desserts. I made it on my lunch break today in less than 10 minutes (not 20, as the recipe indicates), and it will be ready for dessert tonight. I don't usually have espresso powder on hand, so I replace that with any flavor that I have available. Today was some leftover Baileys. I also didn't have enough milk, so I just used enough sour cream in the milk to make 2 cups. And I only had 1% milk, not whole. You don't have to make the whipped cream if you're not feeling it - the pudding is rich enough. I also don't use ramekins, I just put it in a bowl. Very easy and very versatile. So if you're with me, I basically don't follow the recipe, and I can get away with it. Which is fine. It's your life.

Chocolate Pudding with Espresso Whipped Cream
Bon Appétit | November 2008
Yield: Makes 6 servings
Active Time: 20 minutes
Total Time: 2 hours 20 minutes (includes chilling time)

Ingredients
1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream

Preparation
Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours. Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.