chocolate pudding with espresso whipped cream

I never thought pudding was something you can actually make at home; I guess that proves how powerful the brand association Jello has created (either that, or simply proof of my ignorance). This recipe from the November 2008 issue of Bon Appetit only took a few ingredients, things I keep in on hand anyway. The espresso powder is so simple but adds a "grown up" twist.

Grocery list: 1/4 c sugar, 2 T powdered sugar, 2 T cornstarch, 1 T + 1 tsp instant espresso powder, 2 c whole milk, 1 c bittersweet or semisweet chocolate chips, 1 T butter, 1.5 tsp vanilla extract, 1/2 c heavy cream.



Mix 1/4 c granulated sugar, cornstarch and 1 T of espresso powder in a small saucepan, then add the milk. Set heat to medium and whisk to blend.



When the mixture starts to boil, it will thicken after only a couple minutes. Remove from heat, stir in the chocolate chips, vanilla and butter.



Divide into small ramekins (6 small, according to the recipe; I divided into 4 for larger servings) and refrigerate for at least 2 hours.

To make the whipped cream, put the cream, powdered sugar and 1 tsp espresso powder in a bowl and mix with an electric hand mixer for 2-3 minutes, until it thickens to the right consistency. Serve the pudding with a big scoop of espresso cream on top.