Best Chocolate Pudding (America'S Test Kitchens) - cooking recipe

Ingredients

2 teaspoons vanilla extract
1 tablespoon espresso powder (or instant coffee)
1/2 cup sugar
3 tablespoons dutch process cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup heavy cream
3 egg yolks
2 1/2 cups whole milk
5 tablespoons unsalted butter
4 ounces bittersweet chocolate, finely chopped (60% cocoa)

Preparation

Mix vanilla and espresso powder in a very small bowl.
In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
Add in butter, one tablespoon at a time, and finely chopped chocolate.
Stir in vanilla/espresso and incorporate.
Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
Chill for at least four hours.
Whisk pudding before serving.