Mocha Pudding Cups

1. 1

   Combine half & half, pudding mix, bittersweet chocolate and espresso powder in 2-quart heavy saucepan.

2. 2

   Cook, stirring constantly, over medium heat until mixture comes to a boil (4 to 5 minutes).

3. 3

   Remove from heat; pour into medium bowl.

4. 4

   Place plastic food wrap directly on surface of pudding.

5. 5

   Refrigerate until completely cooled (2 hours).

6. 6

   Brush 1 side of pound cake slices with half of coffee.

7. 7

   Turn slices over; brush with remaining coffee.

8. 8

   Cut cake slices into 1/2-inch cubes.

9. 9

   Divide cake cubes among 8 small dessert glasses; top each with about 1/4 cup pudding mixture.

10. 10

    Dollop each with whipped cream; sprinkle with chocolate shavings.

No additional tips available.