Dark Chocolate Espresso Pudding with White Chocolate Whipped Cream

The beginning of a new year continually fills me with a sense of renewal, a longing to de-clutter my life and an overwhelming desire to live more simply.  My effort and elbow grease spent on creating and implementing holiday meals are behind me now and it’s time to move forward with new plans, goals and ideas for the future.

I am not one to make too many New Year’s resolutions but this year I have vowed to get back to basics in the kitchen; emphasizing fundamental kitchen techniques such as grilling, sauteing, braising and finally perfecting that “good white sauce”. These are just a handful of skills I feel all good cooks should be able to carry out with ease.

However, the measure of a good cook is not just found in their proficiency to execute techniques but also in their ability to make simple things well.  Only a good cook can make rich coffee, a scrumptious soup and eggs scrambled to perfection.  I personally love taking a recipe in its most basic form and challenging myself to improve upon its overall flavor and quality.
 

And what could be simpler than making chocolate pudding from scratch, not to mention the good taste.  However, when you add ingredients like Valrhona chocolate, cinnamon and espresso powder, you take a straightforward recipe and make it dinner party worthy.
 

This Dark Chocolate-Espresso Pudding with White Chocolate Whipped Cream has a sophisticated, intriguing and intense chocolate flavor.  It is also a gentle reminder of how simple pleasures in the kitchen can be taken to whole new levels of “food nirvana”, all with just a few of the right ingredients.

Here are the ingredients you will need for the pudding: Whole milk, granulated sugar, cornstarch, unsweetened cocoa, instant espresso powder, bittersweet chocolate, table salt, vanilla extract, ground cinnamon and chocolate covered espresso beans.

In a large saucepan whisk together until blended, 4 cups whole milk, ¾ cup granulated sugar, ¼ cup cornstarch, 2 -½ Tablespoons unsweetened cocoa (sift the cocoa in), 1-½ Tablespoons instant espresso powder, 1/8 teaspoon ground cinnamon and 1/8 teaspoon table salt.  Bring to a boil over medium-high heat, stirring constantly with a whisk. 
 

 Boil 1 minute, continuing to whisk until thickened.  Remove from heat. 

Add in 9 ounces, chopped, good quality dark chocolate (70{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao) and
1-1/2 Tablespoons vanilla extract.  Stir until chocolate is melted and the pudding is smooth.

Pour into fourteen 2 ounce espresso cups.  Cover with plastic wrap and refrigerate until firm, at least 2 hours.

For the whipped cream you will need: Heavy cream and white chocolate.

 In a medium sized saucepan, simmer 1 cup heavy cream over medium heat.  Pour the hot cream over 4-ounces of chopped,  good quality, white chocolate; stir until smooth.  Cover and refrigerate until completely cold.  Whip the cream once it has cooled.  This can be made up to one day ahead.

The best pudding!!

You won’t be able to stop eating this…