Mini Mochaccino Puddings

4 cups milk

2/3 cup sugar

1/4 cup cornstarch

2 tbsp unsweetened cocoa

1 tbsp instant expresso powder

1/8 tsp salt

8 oz bittersweet chocolate, broken up

1 tbsp vanilla extract

1 cup heavy cream

2 tsp confectioners' sugar

Garnish: ground cinnamon

Whisk milk, sugar, cornstarch, cocoa, expresso powder and salt in a large saucepan,

until blended. Bring to a boil over medium high heat, stirring often with a whisk and making

sure to reach into corners of saucepan.

Boil 1 minute, whisking until thickened. Remove from heat; stir in chocolate and vanilla

until chocolate is melted and mixture is smooth.

Pour into twelve 3-4 oz expresso or other small cups or glasses. Cover with wax paper;

refrigerate at least 1 hour or until firm.

To serve: Beat cream and confectioners' sugar until very soft peaks form. Spread over

tops of pudding. Stir ground cinnamon through a strainer to garnish.