Espresso Chocolate Pudding
- 120 grams Dark chocolate
- 200 milliliters milk
- 80 milliliters strong Espresso
- 15 grams cornstarch
- 1 egg yolk
- 1 Vanilla bean
- 30 grams sugar
- 25 grams chopped Pistachio
Chop chocolate and place in a bowl.
Combine 8 tablespoons of milk, cornstarch and egg yolks. Combine remaining milk and espresso. Slit vanilla bean cut and scrape out seeds. Add vanilla pod and boil with milk with cornstarch. Slowly bring milk mixture to a boil. Remove vanilla pod. Add espresso milk. Pour hot milk mixture over chocolate and stir until the chocolate is completely melted. Add pistachios.
Pour pudding into ramekins. Let cool slightly and chill for 2 hours.
Gently brush flowers with egg white, let it dry somewhat, then sprinkle with sugar.
Sprinkle pudding with pistachios and serve garnished with flowers.