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mini-mochaccino puddings Recipe


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     mini-mochaccino puddings

Category   Desserts - Breads
Sub Category   None

4 cups milk
2/3 cups sugar
1/4 cup cornstarch
2 tbsp unsweetened cocoa
1 tbsp instant espresso powder
1/8 tsp salt
8 oz bittersweet chocolate, broken up
1 tbsp vanilla extract
1 cup heavy cream
2 tbsp confectioners sugar

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.

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