Chocolate & Espresso Pudding with Espresso Whipped Cream

1/4 cup (plus 2 Tablespoons) sugar
2 Tablespoons cornstarch
1 Tablespoon (plus 1 teaspoon) instant espresso powder
2 cups whole milk (I use Hood Simply Smart 1%)
1 cup 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 teaspoon instant espresso powder in a 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 six small ramikins or glasses. Cover with plastic wrap and chill pudding until cold, about 2 hours.

Using an electric mixer, beat cream, remaining 2 tablespoons of sugar and 1 teaspoon of espresso powder in a medium bowl until peaks form. Top each pudding with a dollop of espresso cream serve immediately.