The original recipe for this is for mini puddings, which would make 12 servings. I decided to just make 6 larger puddings, but really twelve smaller dishes would have worked well too. This rich and creamy pudding has a strong coffee flavor, so if you prefer subtle, you’ll want to cut the espresso powder measurement down a bit. But if you’re like me and love that mocha flavor, then these mochaccino puddings will be right up your alley!
The original recipe is from Woman’s Day, though I actually received it through a recipe email group I am a member of. Far too often these recipes are posted without attribution, so I like to make sure I provide the source whenever I can. Here’s the original recipe for mini mochaccino puddings on Woman’s Day. Theirs are garnished with ground cinnamon, while I chose to dust with cocoa powder. Either way they are rich and marvelous!
adapted from Woman’s Day
4 cups milk
2/3 cup sugar
1/4 cup cornstarch
2 Tbsp unsweetened cocoa
1 Tbsp instant espresso powder
1/8 tsp salt
8 oz bittersweet chocolate, broken up
1 Tbsp vanilla extract
1 cup heavy cream
2 Tbsp confectioners’ sugar
1 teaspoon vanilla
Garnish: unsweetened cocoa
Whisk milk, sugar, cornstarch, cocoa, espresso powder and salt in a large saucepan until blended. Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan.
Boil 1 minute, whisking, until thickened. Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
Pour into 6 dessert cups. Cover with wax paper; refrigerate at least 1 hour or until firm.
Beat cream, confectioners’ sugar and vanilla until very soft peaks form. Add dollops on top of pudding. Stir cocoa through a strainer to garnish.
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