Mochaccino Pudding (Kopie)

*****
adapted from Woman's Day

4 cups milk
2/3 cup sugar
1/4 cup cornstarch
2 Tbsp unsweetened cocoa
1 Tbsp instant espresso powder
1/8 tsp salt
8 oz bittersweet chocolate, broken up
1 Tbsp vanilla extract
1 cup heavy cream
2 Tbsp confectioners' sugar
1 teaspoon vanilla
Garnish: unsweetened cocoa

Whisk milk, sugar, cornstarch, cocoa, espresso powder and salt in a large saucepan until blended. Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan.

Boil 1 minute, whisking, until thickened. Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.

Pour into 6 dessert cups. Cover with wax paper; refrigerate at least 1 hour or until firm.

Beat cream, confectioners' sugar and vanilla until very soft peaks form. Add dollops on top of pudding. Stir cocoa through a strainer to garnish.

http://www.amandascookin.com/2011/02/mochaccino-pudding.html