In a chilled bowl, combine all ingredients and whip with an electric mixer until fluffy.
In a heavy saucepan, combine the cornstarch and milk. Bring to a boil over moderate heat, stirring constantly. Reduce heat to low and continue cooking 3 minutes, stirring constantly. Remove from heat and let cool.
In a small bowl, beat the egg yolks with powdered sugar until they are pale yellow and have thickened. Gradually pour into the cooled milk mixture. Place saucepan back onto low heat and cook for 5 minutes, stirring constantly. Do not let it simmer or boil. Remove from heat and then add melted chocolate, Vanilla, Chocolate and Coffee Extracts. Pour into individual serving bowls or ramekins. Chill 3-4 hours until set. Serve with Espresso Whipped Cream.
In a chilled bowl, combine all ingredients and whip with an electric mixer until fluffy.
In a heavy saucepan, combine the cornstarch and milk. Bring to a boil over moderate heat, stirring constantly. Reduce heat to low and continue cooking 3 minutes, stirring constantly. Remove from heat and let cool.
In a small bowl, beat the egg yolks with powdered sugar until they are pale yellow and have thickened. Gradually pour into the cooled milk mixture. Place saucepan back onto low heat and cook for 5 minutes, stirring constantly. Do not let it simmer or boil. Remove from heat and then add melted chocolate, Vanilla, Chocolate and Coffee Extracts. Pour into individual serving bowls or ramekins. Chill 3-4 hours until set. Serve with Espresso Whipped Cream.
Mexican Pure Vanilla Extract
Pure Chocolate Extract
Pure Coffee Extract
