1. Add butter and chocolate chips to a medium heatproof bowl and set aside.

2. Combine sugar, cocoa powder, cornstarch, espresso powder, and salt in a medium saucepan. Whisk in milk, then cook over medium-high heat, whisking frequently, until bubbles form around edges, 5 to 10 minutes. Scrape bottom and edges of saucepan with a rubber spatula, then continue to cook, whisking frequently, until large bubbles appear in center. Boil until thickened, about 1 minute, then add to bowl with chocolate and butter.

3. Stir until smooth and chocolate is melted, then strain through a fine-mesh strainer set over a heatproof bowl to remove clumps. Press a piece of greased parchment onto surface of pudding and refrigerate until chilled, 2 to 3 hours.

4. Whisk pudding, then divide among bowls and top with whipped cream.

Source: Hannaford fresh Magazine, December 2019