Chocolate Mocha Pudding

Pulverize chocolate chips in a blender or food processor. Stop blender once or twice to scrape sides. Put coffee, sugar and eggs in a saucepan, stirring constantly while you heat to steaming. You don’t want to scramble the eggs, but if they accidentally form soft curds, that’s OK, the blender will take care of them. Add the coffee/sugar/egg mixture to the pulverized chocolate chips and blend well. Add the extract to the chocolate mixture and pour into individual containers (wine glasses work well.)

Chill a few hours or overnight. When chilled, the pudding will be as thick as baked custard. May be served with whipped cream and garnished with chopped nuts, if desired. Also, recipe can easily be doubled.