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Two bowls of rich espresso chocolate pudding topped with a dollop of whipped cream and chocolate shavings, set on a white plate. This decadent dessert is a perfect blend of bold espresso and smooth chocolate, ideal for satisfying your sweet cravings. Find the full recipe and more delicious dessert ideas on our blog, "Satisfy Your Cravings." #EspressoChocolatePudding #DessertRecipes #FoodBlog #SatisfyYourCravings

Espresso Chocolate Pudding

Indulge in our rich and creamy Espresso Chocolate Pudding, perfect for chocolate and coffee lovers. This easy-to-follow recipe combines high-quality chocolate and bold espresso for a decadent dessert experience. Learn tips for achieving the perfect pudding texture and explore fun variations like mocha madness and mint chocolate. Try this irresistible dessert today and elevate your sweet tooth satisfaction!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Course Dessert
Servings 6
Calories 350 kcal

Equipment

  • Medium Saucepan: For heating the milk, cream, and espresso powder.
  • Whisk: To mix ingredients and ensure a smooth texture.
  • Mixing Bowls: For combining dry ingredients and tempering the egg yolks.
  • Ladle: To help temper the egg yolks with the hot pudding mixture.
  • Spatula or Wooden Spoon: For stirring the pudding mixture while it cooks.
  • Measuring Cups and Spoons: To measure out all ingredients accurately.
  • Plastic Wrap: To cover the pudding and prevent a skin from forming.
  • Serving Dishes: Individual bowls or a large bowl for chilling and serving the pudding.

Ingredients
  

  • 2 Cups Whole milk
  • 1 Cup Heavy cream
  • 3 Tbsp Instant espresso powder
  • 3/4 Cup Granulated sugar
  • 1/4 Tsp Salt
  • 4 large eggs yolks
  • 6 Oz Semisweet chocolate, finely chopped
  • 1 Tbsp Unsalted butter
  • 1 Tsp Vanilla extract

Instructions
 

  • Prepare the Espresso Mixture:
    In a medium saucepan, combine the milk, heavy cream, and instant espresso powder. Heat over medium heat, stirring occasionally, until the mixture is hot and the espresso powder has dissolved. Do not let it boil.
  • Mix Dry Ingredients:
    In a separate bowl, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.
  • Combine Ingredients:
    Gradually whisk the dry ingredients into the hot milk mixture until smooth.
  • Cook the Pudding Base:
    Continue to cook the mixture over medium heat, stirring constantly, until it begins to thicken and come to a gentle boil. Reduce the heat to low and cook for an additional 2 minutes, stirring frequently.
  • Temper the Egg Yolks:
    In a small bowl, whisk the egg yolks. Slowly add a ladleful of the hot pudding mixture to the egg yolks, whisking constantly to temper them and prevent curdling. Gradually whisk the tempered yolks back into the saucepan.
  • Cook Until Thickened:
    Increase the heat to medium and cook the pudding, stirring constantly, until it thickens to a custard-like consistency, about 2-3 minutes.
  • Add Chocolate and Butter:
    Remove the saucepan from the heat and stir in the chopped chocolate, butter, and vanilla extract until the chocolate and butter are fully melted and the mixture is smooth.
  • Chill the Pudding:
    Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled.
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