Silky Espresso-Infused Chocolate Pudding

1. Prepare Vanilla and Espresso Mixture

Combine the vanilla extract and instant espresso powder in a small bowl. This step ensures the espresso flavor is evenly distributed throughout the pudding.

2. Combine Dry Ingredients

Whisk together the sugar, Dutch-processed cocoa powder, cornstarch, and salt in a large saucepan. This blend of dry ingredients forms the base of your pudding.

3. Add Egg Yolks and Heavy Cream

Whisk in the egg yolks and heavy cream into the dry mixture in the saucepan. Make sure to scrape the corners of the pan to fully incorporate the ingredients and avoid any lumps.

4. Add Whole Milk

Gradually whisk in the whole milk until the mixture is smooth and well combined.

5. Cook the Pudding

Place the saucepan over medium heat and cook the mixture, whisking constantly. After 5 to 8 minutes, you should see the pudding begin to thicken and bubble over the entire surface. This is a crucial step, as the heat activates the cornstarch, thickening the pudding to the right consistency. Once bubbling, continue to cook and whisk for an additional 30 seconds to ensure the pudding is fully thickened.

6. Add Butter and Chocolate

Remove the saucepan from the heat and immediately add the unsalted butter and chopped bittersweet chocolate. Whisk until both the butter and chocolate are completely melted and the mixture is smooth.

7. Incorporate Vanilla-Espresso Mixture

Incorporate the vanilla-espresso mixture into the pudding, whisking until evenly blended.

8. Strain and Chill

Pour the pudding through a fine-mesh strainer into a clean bowl to remove any lumps and ensure a silky texture. Cover the surface of the pudding with lightly greased parchment paper to prevent a skin from forming. Place the bowl in the refrigerator and let it cool for at least 4 hours.