Cappuccino Pudding
Indulge in the velvety richness of Cappuccino Pudding, a dreamy dessert that perfectly balances bold espresso flavor with silky chocolate undertones. This creamy treat combines whole milk, heavy cream, and instant espresso powder, bringing the robust taste of your favorite coffeehouse beverage straight to your dessert spoon. Enhanced with unsweetened cocoa powder and a touch of vanilla, this pudding offers a luxurious depth of flavor, while dark chocolate adds a luscious finishing touch. Simple stovetop techniques ensure a perfectly smooth texture every time, and with only 25 minutes of prep and cooking time, it’s an effortless way to impress. Serve chilled with a dollop of whipped cream and a sprinkle of cocoa powder or chocolate shavings for a picture-perfect presentation that’s ideal for dinner parties or cozy evenings at home. Perfect for coffee and chocolate lovers alike, this easy-to-make cappuccino pudding will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 0.5 cup Granulated sugar
- 2 tablespoons Instant espresso powder
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 ounces Dark chocolate
- optional Whipped cream
- optional Cocoa powder or chocolate shavings (for garnish)
Instructions
In a medium saucepan, whisk together 1 3/4 cups of milk, heavy cream, granulated sugar, instant espresso powder, unsweetened cocoa powder, cornstarch, and salt until the mixture is smooth and free of lumps.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup of milk until well combined.
Temper the egg yolks by slowly pouring a small amount of the hot milk mixture into the egg mixture while whisking vigorously to prevent the eggs from curdling.
Gradually pour the tempered egg mixture back into the saucepan, whisking constantly.
Continue to cook the pudding over medium heat for an additional 2-3 minutes, or until it has thickened to your desired consistency.
Remove the saucepan from the heat and stir in the vanilla extract and dark chocolate pieces until the chocolate is completely melted and integrated.
Pour the pudding into individual serving cups or ramekins. Allow them to cool at room temperature for about 15-20 minutes, then cover with plastic wrap and refrigerate for at least 2-3 hours until fully chilled and set.
Before serving, top the pudding with a dollop of whipped cream and garnish with a dusting of cocoa powder or chocolate shavings, if desired.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 153.0 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 727 mg | 56% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
