1. Whisk milk, sugar, cornstarch, coca, espresso powder and salt in a large saucepan until blended. 2. Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan. 3. Boil for 1 minute, whisking until thickened. 4. Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth. 5. Pour into twelve small espresso cups or other small glasses. 6. Cover with wax paper; refrigerate at least 1 hour until firm. 7. When read to serve, beat cream and confectioners' sugar until very soft peaks form. 8. Spread over tops of pudding and sprinkle with ground cinnamon. ---------------------------------------------------------------------------
Nutrition
Ingredients
