1. In a medium saucepan, combine milk, heavy cream, and espresso powder. Stir over medium heat until the mixture is warm and the espresso powder has dissolved completely.
2. In a separate bowl, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually add this dry mix to the warm milk mixture, whisking continuously to avoid lumps.
3. Continue to cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle boil. This should take about 5-7 minutes.
4. Remove the saucepan from the heat and add the chopped bittersweet chocolate and vanilla extract. Stir until the chocolate has melted and is well incorporated.
5. Pour the pudding into individual cups or ramekins. Allow them to cool slightly before covering with plastic wrap. Make sure the wrap touches the surface of the pudding to prevent a skin from forming.
6. Refrigerate for at least 2 hours, or until well chilled. Serve topped with a dollop of whipped cream, if desired.

During the cooling phase, I love to take a moment and remember my mom’s knack for creating something magical out of simple ingredients. These pudding cups are a testament to that same philosophy.