Coffee and Chocolate Pudding
Indulge in the luxurious flavors of this Coffee and Chocolate Pudding, a decadent dessert that perfectly marries the richness of semisweet chocolate with the bold allure of espresso. This creamy homemade pudding is crafted with a silky blend of whole milk, cocoa powder, and chopped chocolate, enhanced with a hint of vanilla and a whisper of salt to deepen the flavors. The touch of espresso powder adds a sophisticated coffee kick, making it an ideal treat for chocolate and coffee lovers alike. With just 10 minutes of prep and a simple stovetop cooking process, this pudding is delightfully fuss-free yet irresistibly gourmet. Serve it chilled with a dollop of whipped cream and chocolate shavings for an elegant finish that will wow at any dinner party—or make it your personal indulgence. Perfect for satisfying sweet cravings, this recipe is a must-try for dessert enthusiasts seeking a luscious twist on classic pudding.
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Recipe Information
Ingredients
- 2 cups whole milk
- 2 teaspoons instant espresso powder
- 6 ounces semisweet chocolate
- 0.3333 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- optional for garnish whipped cream
- optional for garnish chocolate shavings
Instructions
In a medium saucepan, combine the whole milk and instant espresso powder. Heat the mixture over medium heat, stirring occasionally, until hot but not boiling.
Chop the semisweet chocolate into small pieces and add it to the saucepan. Stir until the chocolate is fully melted and the mixture is smooth.
In a separate bowl, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt.
Gradually whisk the dry mixture into the milk and chocolate mixture in the saucepan, making sure there are no lumps.
In another small bowl, lightly beat the egg yolks. Slowly add about 1/4 cup of the hot chocolate mixture to the yolks, whisking constantly to temper them.
Pour the tempered egg yolks back into the saucepan, again whisking constantly, and return the saucepan to medium heat.
Cook the pudding, stirring continuously, for 6-8 minutes or until the mixture thickens and begins to bubble. Be careful not to let it scorch.
Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until smooth and glossy.
Divide the pudding evenly among four serving dishes. Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours to set.
Before serving, garnish with whipped cream and chocolate shavings, if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 45.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 402 mg | 9% | |
*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.
