2 cups (500 ml) 35% heavy cream (see note)

½ cup (125 ml) espresso or strong coffee

½ cup (105 g) sugar

2 tbsp cornstarch

4 egg yolks

2 oz (55 g) milk chocolate, chopped

2 tbsp icing sugar

2 tsp cocoa powder, sifted

In a bowl, combine 1 ½ cups (375 ml) of the cream with the coffee. Set aside.

In a saucepan off the heat, whisk the sugar, cornstarch and egg yolks. Stir in the cream mixture. Bring to a boil, stirring constantly, while scraping the sides and bottom of the pan.

Remove from the heat, add the chocolate and stir until the chocolate is melted and the pudding is smooth. Strain, if needed. Pour into six coffee cups. Cover with plastic wrap and refrigerate for 2 hours or overnight.

In a bowl, whip the remaining cream (½ cup/125 ml) with the icing sugar until it forms medium-soft peaks. Spoon over the coffee pudding. Keep refrigerated. Just before serving, dust with the cocoa powder.

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