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Chocolate Espresso Pudding
Makes 4 servings

1/2 cup packed light brown sugar
3 tablespoons cornstarch
3 tbsp. unsweetened cocoa powder
1 tbsp. instant coffee granules
1/8 tsp. salt
2 cups plain or vanilla soy milk
2 oz. bittersweet chocolate, chopped
1 tsp. vanilla
Sweetened whipped cream or non-dairy whipped topping

In a medium saucepan combine brown sugar, cornstarch, cocoa powder coffee granules, and salt. Stir in soy milk. Cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat and cook 1 minute longer. Remove from heat and stir in chopped chocolate and vanilla until chocolate is melted. Cover surface with plastic wrap. Chill at least 4 hours. Spoon into dessert dishes and serve with whipped topping.

Notes: Original recipe called for 1/4 cup cornstarch. At tasting decided to reduce to 3 tbsp. No retest. If you want to give option for Chocolate Pudding delete instant coffee.

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