12oz. heavy cream
4oz. your favorite strong coffee SEE NOTE
2 tablespoons cornstarch
1/4 teaspoon salt
2oz. of semisweet chocolate chips or milk chocolate chips if you want it even sweeter
1/4 cup brown sugar
Combine the cream, coffee and chocolate chips in a saucepan over medium heat. Do NOT allow to boil.
While the coffee and cream simmers, whisk the cornstarch, salt and sugar
together. Make sure there are no lumps.
Add the dry ingredients to the simmering cream, coffee and chocolate, whisk to combine. Boil gently for 1 minute.
At this point you can strain the hot pudding to remove any large lumps but this is not a step I do.
Pour into coffee mugs, then cover the surface with plastic wrap to prevent a skin from forming.
Refrigerate until set, at least 3 hours.
Top with your favorite whipped topping or make your own whipped cream. Enjoy!!
NOTE: Espresso can be used if you have it on hand. If you do not want the caffeine late at night, feel free to use decaffeinated coffee in this recipe.