For an easy dessert that will satisfy that chocolate craving, you’ll want to try this simple Espresso Chocolate Pudding recipe.
I’m really trying to be good on my diet. But there are just some days when you need a little comfort.
A little chocolaty comfort.
And perhaps, a little espresso.
A simple dish with simple ingredients that delivers simple comfort.
Espresso Chocolate Pudding
3/4 cup sugar
1/3 cup unsweetened cocoa powder (I prefer dark or Dutch-Process)
1 1/2 teaspoons instant espresso
2 tablespoons cornstarch
2 2/3 cups milk
4 egg yolks, beaten
1 tablespoon butter
1 1/2 teaspoons vanilla
In a heavy medium saucepan, combine sugar, cocoa powder, instant espresso, and cornstarch. Stir in milk.
Cook and stir over medium heat until bubbly. Continue to cook and stir for 2 minutes more. Remove from heat.
Gradually stir 1 cup of the milk mixture into the 4 beaten eggs yolks to temper.
Add egg mixture to milk mixture in the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes more. Remove from heat and stir in butter and vanilla.
Pour pudding into a bowl, cover with plastic wrap and be sure to place the surface on the pudding to prevent a “skin” from forming.
Do not stir the pudding during the chilling process.
Garnish with freshly whipped cream, a mint sprig, chocolate shavings or sliced nuts.