Step 1

Prepare your glasses or ramkins and set them aside.

Step 2

In a heavy bottom saucepan whisk together sugar, cornstarch, salt and espresso powder (if using).

Step 3

Turn on your burner to medium-low and slowly add your milk. While slowly adding the milk with one hand, try to keep whisking your mixture with a whisk to avoid lumps and burning to the bottom of the pan.

Step 4

Stirring constantly continue to cook the mixture on low heat. You know it is done when it covers the back of the spoon and a fairly straight line remains visible then you use your finger to wipe it. This will take around 3-4 minutes.

Step 5

Remove from the heat and add your chocolate and room temperature butter.

Step 6

Whisk until smooth. You may need to transfer your pudding to a larger bowl to give it a good whisk.

Step 7

Use your cookie scoop or a large spoon to divide your pudding between your prepared jars.

Step 8

Once all your pudding is divided place your jars or ramekins in your fridge and allow to chill for 2hrs or up to 3 days. Please make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it.

Step 9

When you are ready to enjoy your chocolate pudding, garnish it with a generous dollop of whipped cream and chocolate shavings. Fresh Berries are always a great idea as well as my candied almonds.

Step 10

To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment.

Step 11

Whisk at a medium speed until still peaks form.