Stovetop Mocha Pudding

Directions

1. 1
   In a small saucepan, bring 1 cup milk and the ground coffee to a boil.
2. 2
   Turn off the heat and let sit for 10 minutes to infuse.
3. 3
   In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt.
4. 4
   In a thin stream, whisk in the remaining milk until smooth.
5. 5
   Whisk in the half-and-half until smooth.
6. 6
   Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan.
7. 7
   Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.
8. 8
   Turn off the heat and stir in the bittersweet chocolate and vanilla extract.
9. 9
   Pour the mixture into 1-cup ramekins, cups, or mugs.
10. 10
    Refrigerate until well chilled.
11. 11
    (The recipe can be made through this step up to 2 days in advance.)
12. 12
    Serve cold.
13. 13
    Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon.
14. 14
    Toss the brioche sticks in the melted butter, then the cinnamon sugar.
15. 15
    Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.