Dark Chocolate Espresso Pudding

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 3 large egg yolks
• 4 oz bittersweet chocolate
• 2 tsp instant espresso powder
• 1 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• for finishing flaky sea salt

Instructions

1. 1Chop the bittersweet chocolate into small pieces so it melts evenly and set aside. Whisk the sugar, cocoa powder, cornstarch, espresso powder, and salt together in a medium saucepan until no lumps remain.
2. 2Whisk in the egg yolks until the dry mixture forms a thick paste, then gradually stream in the milk and cream while whisking to create a smooth liquid base.
3. 3Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil with large bubbles, about 6 to 8 minutes.
4. 4Once thickened, cook one additional minute while whisking so the cornstarch fully sets and the cocoa flavor deepens without scorching.
5. 5Remove from heat and immediately add the chopped chocolate, butter, and vanilla. Whisk until the chocolate is completely melted and the pudding is glossy and uniform.
6. 6Taste and adjust with a tiny pinch more salt if needed to balance the bitterness of the dark chocolate and espresso.
7. 7Strain through a fine-mesh sieve into a bowl or individual serving cups to remove any tiny cocoa lumps for a restaurant-smooth finish.
8. 8Press plastic wrap directly against the surface of each portion. Refrigerate at least 2 hours or until thoroughly chilled and set.
9. 9Just before serving, give each pudding a light sprinkle of flaky sea salt to heighten the chocolate and coffee notes.
10. 10Serve cold, optionally with a dollop of lightly sweetened whipped cream or a few chocolate shavings for extra drama.