MOCHA DARK CHOCOLATE PUDDING

Mocha Dark Chocolate Pudding image

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 large egg yolks
3 tablespoons coffee liqueur (such as Kahlúa); optional
2 cups whole milk
1/2 cup granulated sugar
3 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 1/2 teaspoons pure vanilla extract
1/2 cup cold heavy cream
1 tablespoon confectioners' sugar
Chopped chocolate-covered espresso beans, for topping

Steps:

Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.