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Food & Wine call this a chocolate pudding, but it is very dense, thick and rich. More like a chocolate pot. It is very easy to make, you can use a food processor or even a blender to whip this up. Literally takes minutes (plus the chill time).
Mocha Fudge Pots
1/2 cup heavy cream
2 t instant espresso powder
6 oz bittersweet chocolate, chopped (I used Ghirardelli bittersweet chocolate chips)
1/2 cup sugar
1 large egg
1 t vanilla
pinch of salt
fresh whipped cream (for serving).
In a small saucepan, bring the cream and espresso powder to a boil over medium high heat.
Meanwhile in a food processor, grind the chocolate and sugar until fine. Add the egg, vanilla ans salt and pulse until it forms a paste. With the machine on, slowly pour in the hot cream in a steady stream. Blend until silky, thick and creamy (about 1 minute).
Transfer the pudding into small ramekins (6 oz size or smaller, demitasse cups would be cute for this also). Transfer to the fridge and let set until firm, about one hour or overnight.
Garnish with fresh whipped cream and serve.
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Makes about 4 servings.