Whisk milk, sugar, cornstarch, cocoa, espresso powder, and saltin a large saucepan until blended. Bring to a boil over medium heat, stirring often with a whisk.
Boil 1 minute, whisking until thickened. Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
Pour into 12 3-to 4-oz espresso cups. Cover with wax paper, refrigerate 2 hours or until firm.
Beat cream and confectioners sugar until very soft peaks form. Sread over tops of pudding. Top with some cinnamon.
Originally Submitted
1/29/2009
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