• 6 extra large eggs, separated, room temperature
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons cocoa powder
• 1 tablespoon espresso powder
• pinch of salt

• 2 cups milk
• 1 ounce 60% bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons heavy cream

Beat egg yolks and sugar on medium-high speed until light yellow and thick, using either a stand mixer with paddle or a hand mixer. On low speed, add cornstarch, cocoa powder, espresso powder and salt. Bring milk to a boil in a medium saucepan. While on low speed, slowly add milk to chocolate mixture, just until mixed. Do not over mix. Pour the entire mixture back into the saucepan. Cook low heat, stirring constantly with a wooden spoon, until thickened. It may be necessary to use a whisk once in a while to keep mixture smooth. When thickened, remove from the heat and add the chopped chocolate, butter, vanilla and heavy cream. Mix until chocolate is melted. Pour into individual dessert dishes or one large bowl. To avoid a skin on top, put plastic wrap directly on pudding.