To begin making the Chocolate Espresso Custard Pudding Recipe, in a small bowl, mix in 1/2 cup of milk with cocoa powder and cornstarch. Whisk using a hand mixer to avoid lumps. Run this mixture through a strainer and set aside.

Add milk to a saucepan and bring it to boil. Once the milk starts to boil, reduce the heat and whisk in sugar and espresso powder.

Stir continuously to avoid scorching the bottom of the sauce pan and cook for 3-4 minutes on low flame. Now add in semi-sweet chocolate along with cocoa and cornstarch mixture. 

Stir until the chocolate pudding starts to thicken and coat back side of the spoon. Run this mixture through a strainer to avoid lumps and pour it into the desired cups or glasses.

Chill the chocolate espresso pudding in the refrigerator for at least 4 hours until set.

Once set serve Chocolate Espresso Custard Pudding garnishing with swirl of whipping cream topped,  fresh cherry and Luvit Crazy Pops or you can even garnish with chocolate curls.

Serve the Chocolate Espresso Custard Pudding Recipe as a dessert party recipe or on a special occasion like Valentine Day and your loved ones will surely love this recipe.

Serve Chocolate Espresso Custard Pudding as dessert after a meal of Baked Pasta Recipe with Paneer and Spinach, Garlic Knot Recipe and  Lavender Lemonade Cooler Recipe.