Love Your Heart Chocolate Pudding
(very loosely adapted from Smitten Kitchen)
1/4 cup cornstarch*
1/2 cup sugar
1/2 teaspoon espresso powder
1 cup water
2 cups Thai coconut milk *
6 ounces good quality semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract
* If making for Passover substitute potato starch for the cornstarch and use this recipe for making the coconut milk.
Combine the cornstarch, sugar and espresso powder in a medium bowl. Whisk in the water, continuing to whisk until smooth. Set aside. Place the coconut milk in a small saucepan over medium heat and bring to a simmer. Stir in the cornstarch mixture. Cook, stirring constantly, until the mixture comes back to a simmer and thickens. Reduce the heat to low and stir in the chocolate. Stir until the chocolate is melted and remove from the heat. Stir in the vanilla.
Strain pudding through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. Cover pudding with plastic wrap. If you do not want pudding skin make sure the plastic is completely touching the surface of the pudding. To make pudding skin, simply pull plastic wrap over the top of the serving dish before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.