Chocolate Espresso Pudding

• 1 cup milk
• 5 tablespoons sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsweetened cocoa
• 1 pinch salt
• 1 (3 1/2 ounce) Ghirardelli Espresso Escape chocolate bars (dark chocolate with espresso)
• 1 teaspoon vanilla extract
• lightly sweetened whipped cream
• espresso beans
• cinnamon

1. Whisk milk, sugar, cornstarch, cocoa and salt in a medium saucepan to blend.
2. Bring to a boil over medium-high heat.
3. Stir often with a whisk, going into corners of saucepan.
4. Boil 1 minute, whisking, until thickened.
5. Remove from heat; stir in chocolate and vanilla until chocolate melts and mixture is blended.
6. Scrape into a bowl.
7. Cover surface directly with plastic wrap.
8. Chill at least 2 hours or until cold.
9. Spoon into small cups or bowls; garnish.

milk, sugar, cornstarch, unsweetened cocoa, salt, ghirardelli espresso, vanilla, whipped cream, espresso beans, cinnamon

Taken from www.food.com/recipe/chocolate-espresso-pudding-233031 (may not work)