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1
In a saucepan, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt.
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2
Combine the heavy cream with milk and vanilla extract in a large measuring cup.
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3
Whisk the liquid mixture into the dry ingredients in the saucepan until smooth.
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4
Place the saucepan over medium heat.
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5
Cook, whisking constantly, until the mixture comes to a boil and thickens, about 5 minutes.
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6
Add the chocolate and cook, whisking constantly, until the chocolate is melted, 1 to 2 minutes.
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7
Remove the saucepan from the heat.
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8
Whisk in the butter until melted.
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9
Divide the mixture equally among 4 to 6 serving dishes such as dessert coupes or ramekins.
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10
To prevent a skin from forming, place plastic wrap directly on the surface of each pudding.
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11
Chill in the refrigerator until set, about 1 hour.
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12
When chilled completely, serve topped with a spoonful of whipped cream and dust with cocoa powder.
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13
Serve immediately.
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14
Chocolate comes from the tropical cacao tree, Theobroma cacao, cultivated around the equator in the Caribbean, Africa, and Asia, and in the South Pacific islands of Samoa and New Guinea.
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15
To make chocolate, cacao beans are fermented, dried, and then cleaned.
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16
Next, processors roast and shell the cocoa beans, leaving only the centers, called nibs.
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17
These nibs are then pulverized or ground into a smooth liquid called chocolate liquor.
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18
Most fine chocolates, such as Valrhona, Callebaut, and Michel Cluizel are labeled with a percentage, which refers to the amount of chocolate liquor in the chocolate itself.
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19
The higher this number, the more intense the chocolate taste.
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20
Unsweetened or bitter chocolate contains nearly 100 percent chocolate liquor.
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21
Semisweet and bittersweet chocolates have added sugar, so their cocoa percentages are a little lower.
