1/4 cup sugar
2 tablespoons powdered sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream
Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using a 1 pint whipped cream dispenser add cream, powdered sugar and 1 teaspoon espresso powder. Charge with 1 N20 charger shake and serve on pudding.