Chocolate Espresso Pudding Cups
Line a shallow baking pan with a tea towel and arrange eight ovensafe demitasse cups inside. Set aside. Preheat the oven to 325°F (160°C).
In a microwaveable bowl, combine evaporated milk and chocolate chips. Microwave on HIGH for 1 min. Whisk until chocolate has melted and mixture is smooth. Whisk in espresso and cold milk. Whisk in egg, egg white and salt.
Evenly pour mixture into prepared cups. Fill pan with enough hot water to reach halfway up sides of cups. Transfer pan to oven and bake until mixture is set but still slightly jiggly, about 15 min. Use tongs to remove cups from pan. Cool 10 min. before dusting with icing sugar and cinnamon. Can be served warm or cold.