Mini Mochaccino Puddings   Ingredients    4 cups milk 2/3 cup sugar 1/4 cup cornstarch 2 tablespoons unsweetened cocoa 1 tablespoon instant espresso powder 1/8 teaspoon salt 8 ounces bittersweet chocolate, broken up 1 tablespoon vanilla extract 1 cup heavy cream 2 tablespoons confectioners' sugar ground cinnamon, to garnish  Directions Whisk milk, sugar, cornstarch, coca, espresso 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 for 1 minute, whisking until thickened. Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth. Pour into twelve small espresso cups or other small glasses. Cover with wax paper; refrigerate at least 1 hour until firm. When read to serve, beat cream and confectioners' sugar until very soft peaks form. Spread over tops of pudding and sprinkle with ground cinnamon.
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