Chocolate Pudding With Espresso Whipped Cream - cooking recipe

Ingredients

1/4 cup sugar, plus
2 tablespoons more sugar (for the whipped cream)
2 tablespoons cornstarch
1 tablespoon instant espresso powder, plus
1 teaspoon more instant espresso powder (for the whipped cream)
2 cups whole milk
1 cup semi-sweet chocolate chips or 1 cup bittersweet chocolate
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream

Preparation

Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a 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 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
Top each chocolate pudding with a dollop of espresso cream.