Double Hot Chocolate Pudding

• 14 cup cornstarch
• 5 tablespoons sugar
• 3 tablespoons Dutch-processed cocoa powder
• 14 teaspoon ground cinnamon
• 1 teaspoon espresso powder
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 14 cups heavy cream
• 1 14 cups milk
• 7 ounces bittersweet chocolate, finely chopped
• 1 12 tablespoons unsalted butter, cut into small pieces

1. In a medium saucepan, whisk the cornstarrch, sugar, cocoa, cinnamon, espresso powder, salt and cayenne together.
2. In a measuring cup combine cream with milk.
3. Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved.
4. Whisk in remainin cream mixture; place saucepan over medium-high heat.
5. Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes.
6. Add chocolate; cook whisking more.
7. Remove from heat; whisk in butter until melted.
8. Transfer to bowl; place plastic wrap directly on pudding to prevent skin from forming.
9. Let stand until lukewarm, about 45 minutes.
10. Transfer pudding to serving bowls or goblets.
11. May be served lukewarm or pudding may be chilled (with plastic wrap still on the surface) up to 24 hours and serve chilled.

cornstarch, sugar, dutch, ground cinnamon, espresso powder, salt, cayenne pepper, heavy cream, milk, bittersweet chocolate, unsalted butter

Taken from www.food.com/recipe/double-hot-chocolate-pudding-342378 (may not work)