Chocolate Pudding with Almond Whipped Cream

By AzWench

So here’s what to do when you’re down to your last egg, and you need some chocolate comfort in a cup. It’s perfect.

Ingredients

• Almond Whipped Cream:
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa powder (not Dutch process)
• 2 Tablespoons cornstarch
• pinch of salt
• 2 cups whole milk
• 1 large egg
• 4 ounces good semi sweet chocolate, finely chopped
• 3/4 cup heavy whipping cream
• 3 Tablespoons powdered sugar
• 2 drops almond extract

Details

Adapted from joythebaker.com

Preparation

Step 1

For the pudding:
Whisk together sugar, cocoa powder, cornstarch and salt in a 2-quart heavy saucepan, then gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, 3 to 5 minutes. Remove from heat.

Immediately beat eggs lightly in a medium heat proof bowl, then very gradually add hot pudding to the egg, whisking constantly. Whisk in chopped chocolate until smooth.

Pour pudding into ramekins or custard cups and cover surface each with wax paper to prevent a skin from forming. Refrigerate, covered, until cool, at least 2 hours.

For the Almond Whipped Cream:

Put heavy cream in the bowl of an electric mixer. Mix on medium speed for about 3 minutes. Slowly add the powdered sugar and almond extract. Beat cream until it stiffens and turns to whipped cream. Dollop on chocolate pudding.