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!
- 4 cups milk
- ⅔ cup sugar
- ¼ cup cornstarch
- 2 Tbsp unsweetened cocoa
- 1 Tbsp instant espresso powder
- ⅛ 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.