Drink Of The Week - Mini-Mochaccino Pudding

mini mochaccino puddingOK, so they aren't drinks, but they are served in small cups, so close enough. They are perfect for ending your fabulous Christmas or New Year's feast...recipe courtesy of The Gospel According To Budget Celebrations and serves 12.

4 cups milk
2/3 cup sugar
1/4 cornstarch
2 tbsp unsweetened cocoa
1 tbsp instant espresso powder
1/8 tsp salt
8 oz bittersweet chocolate, broken up
1 tbsp vanilla extract

topping:
1 cup heavy cream
2 tbsp confectioners' sugar
garnish: ground cinnamon

1. 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 the saucepan.

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

3. Pour into twelve 3- to 4-oz espresso or other small cups or glasses. Cover with wax paper; refrigerate at least 1 hour or until firm.

4. To serve: beat cream and confectioners' sugar until very soft beaks form. Spread over tops of pudding and stir ground cinnamon through a strainer to garnish.

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