Chocolate-Espresso Pudding

• 2 cups fat-free milk
• 2/3 cup sugar
• 1/3 cup unsweetened cocoa
• 3 tablespoons cornstarch
• 1 tablespoon instant espresso
• 1/8 teaspoon salt
• 1 large egg, lightly beaten
• 1/2 (4-oz.) semisweet chocolate baking bar, chopped
• 1 teaspoon vanilla extract
• 1/3 cup thawed reduced-fat frozen whipped topping
• Garnishes: toasted sliced almonds, chocolate shavings

1. Whisk together milk, sugar, cocoa, cornstarch, instant espresso, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
2. Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
3. Spoon 1/2 cup pudding into each of 5 individual serving dishes, and top each with 1 Tbsp. whipped topping. Garnish, if desired.

milk, sugar, unsweetened cocoa, cornstarch, espresso, salt, egg, semisweet chocolate baking, vanilla, chocolate shavings

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