- 4
- 30 mins
- 270 mins
Ingredients
- 2 egg yolks
- 2 TBS coffee liqueur (kahlua)
- 2 cups whole milk
- 1/2 cup sugar
- 2 TBS Dutch cocoa powder unsweetened
- 2 TBS cornstarch
- 1/4 tsp salt
- 4 oz bittersweet chocolate chopped
- 1 TBS butter
- 1 1/2 tsp vanilla
- 1/2 cup heavy cream cold
- 1 TBS confectionery sugar
Preparation
Step 1
Whisk the egg yolks and the coffee liqueur together in medium and bowl. Whisk milk sugar, cocoa powder, cornstarch answers salt together in medium sauce pan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thicken, about 8 minutes. Remove from the heat and whisk about 1/2 cup of hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in pan. Cook over medium heat, whisking until thick, about 5 minutes. Remove from heat. Add the chopped chocolate and whisk until smooth, then whisk in butter and 1 tsp vanilla.
Divide pudding into 4 ramekins. Place a piece of plastic wrap over on surface of each and refrigerate until set, about 4 hours or overnight.
Whisk the heavy cream with confectionery sugar until soft peaks. Add remaining liqueur and vanilla and whisk until combined. Top pudding. Enjoy.