Chocolate,  Dessert,  Pudding

Rich Chocolate Mocha Pudding

This rich chocolate mocha pudding uses coffee to turn an already decadent dessert into something even more special! I love the opportunity to try and take a great recipe, tweak it, and make it even better. Or … at least … just as good.

A few years ago, I Pinned a chocolate pudding recipe from smitten kitchen that she adapted from a chef’s blog. I mean, how could you not stare at Deb’s endless photos and not want to make the recipe yourself (or at least wish she was around the corner so you could become friends and enjoy her spoils)?

Right. Here’s my take on it.

Chocolate mocha pudding topped with raspberries and served in a mason jar.

Rich Chocolate Mocha Pudding

Chocolate pudding can make the grumpiest of grumps smile over a bowl of rich, creamy chocolate-y goodness.

Add in a hint of coffee to transform “chocolate” to “mocha” and you really have something special.

You know how well mocha and chocolate go together, like PB&J or pork chops and applesauce (thanks to the The Brady Bunch).

A good chocolate pudding can be used for so many things besides just being spooned from a cup (though, that’s pretty amazing in and of itself).

Pies, tarts, layers in cakes, doughnuts, and a slew of other desserts, so it’s good to have a good recipe in your hip pocket.

Chocolate mocha pudding topped with raspberries and served in a mason jar.

Making a pudding from scratch can feel a little daunting when the box mixes are so easy and plentiful, but I dare you to give it a go anyway.

Like many things (brownies are often my go-to example), it’s just not as difficult as you’d think!

Try some of my other chocolate recipes here:

Chocolate mocha pudding topped with raspberries and served in a mason jar.

Rich Chocolate Mocha Pudding

Yield: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 12 hours
Total Time: 12 hours 30 minutes

This rich chocolate mocha pudding uses coffee to turn an already decadent dessert into something even more special!

Ingredients

  • 1/4 cup cornstarch
  • 3/4 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • 2 cups heavy cream
  • 1 cup coffee, chilled
  • 6 ounces 60% dark chocolate chips
  • 1 teaspoon pure vanilla extract

Instructions

  1. Combine the cornstarch, sugar and salt in the bowl of a double boiler (a glass or metal bowl atop a pot works, too), and then place it over simmering water.
  2. Add the cream and coffee all at once, whisking everything together.
  3. Cook for 20-25 minutes, whisking occasionally, until the mixture begins to thicken just enough to coat the back of a spoon.
  4. Add the chocolate chips and stir until they have completely melted, about 4-5 minutes.
  5. Remove the bowl from heat, whisk in the vanilla, and then pour the chocolate mixture through a fine mesh strainer into another bowl — this makes sure your pudding is lump-free and smooth as silk!
  6. Pour the pudding mixture into individual serving cups or mason jars and refrigerate, covered with plastic wrap, until they’re set.

Notes

Like skin on top of your pudding? Make sure the plastic wrap doesn’t touch the pudding while it’s cooling.

Prefer no skin on top of your pudding? Gently press the plastic wrap on top of the pudding, then set it in the fridge to cool.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 69mgSodium: 54mgCarbohydrates: 37gFiber: 2gSugar: 31gProtein: 3g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.

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