Ingredients:
2 1/4 cups whole milk, divided
3/4 cup extra strong coffee
1/4 cup cornstarch
1/2 cup sugar
1 cup dark chocolate chips
Directions: In a small bowl, combine ½ cup milk and cornstarch. Use a fork or whisk and stir it until it is smooth and all of the lumps have been incorporated. Combine 1¾ cups of milk, coffee and sugar in a medium sauce pan. Cook over a medium heat until it is just about to boil. Lower the heat to keep the milk mixture from boiling. Slowly whisk in the cornstarch mixture. Cook over a low heat, whisking as necessary to prevent lumps from forming. When the mixture begins to thicken add the chocolate chips. Continue stirring until the chips are completely melted and the pudding is smooth and thickened. Pour pudding into one large bowl or individual bowls. To prevent a skin from forming, place plastic wrap on top of the pudding and smooth it gently against the surface of the pudding before refrigerating. If you are serving cold refrigerate for at least 3–4 hours before serving. Or you can serve it warm with ice cream on top or serve it poured over chocolate cake.
Oh my!
~ Chef ~
