Mochaccino Pudding

Ingredients:

• 2 large egg yolks
• 3 tablespoons coffee liqueur (such as Kahlúa), optional
• 2 cups whole milk
• 0.5 cup granulated sugar
• 3 tablespoons cocoa powder
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 110 g dark chocolate, chopped
• 1 tbsp unsalted butter
• 1.5 tsp vanilla extract
• 0.5 cup chilled heavy cream
• 1 tbsp powdered sugar
• Chocolate-coated coffee beans, for sprinkling

Preparation:

1. Whisk the egg yolks in a medium bowl with 2 tablespoons of coffee liqueur. In a medium saucepan, combine the milk, granulated sugar, cocoa powder, cornstarch, and salt. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then pour everything back into the remaining milk in the saucepan. Cook over medium heat, stirring, until the pudding thickens, about 5 minutes (the whisk should leave a trail when stirring). Remove from heat. Add the chopped chocolate and stir until smooth, then add the butter and 1 teaspoon of vanilla extract.
2. Divide the pudding into 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each serving of pudding and refrigerate until completely set, at least 4 hours or overnight.
3. In a medium bowl, beat the heavy cream with the powdered sugar until soft peaks form. Add the remaining 1 tablespoon of coffee liqueur and 1/2 teaspoon of vanilla extract and beat until smooth. Garnish the pudding with whipped cream and chocolate-covered coffee beans.