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Snack recipe · from the recipe book

Mocha Espresso Chocolate Pudding

A deep, silky chocolate pudding with a gentle coffee edge and a smooth, spoonable set.

Mocha Espresso Chocolate Pudding

Ingredients

  • 2⅓ cups (550 ml)560 gWhole milk
  • 2 shots60 gEspressocooled slightly
  • ⅓ cup70 gGranulated sugar
  • ¼ cup30 gCornstarch
  • ¼ cup25 gUnsweetened cocoa powdersifted
  • ¼ cup40 gSemisweet chocolate chips
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Brew the espresso and set it aside to cool slightly.
  2. Sift the unsweetened cocoa powder to break up any lumps.
  3. In a medium saucepan off the heat, whisk the sugar, cornstarch, sifted unsweetened cocoa powder and salt together until evenly blended.
  4. Whisk about one quarter of the whole milk into the cocoa mixture to make a smooth paste, then whisk in the remaining three quarters of the whole milk and the espresso.
  5. Set the pan over medium heat and cook, whisking constantly, until the mixture bubbles and thickens, about 8 to 10 minutes; let it bubble gently for 1 more minute.
  6. Take the pan off the heat and whisk in the chocolate chips and vanilla until the chocolate melts and the pudding is glossy.
  7. Divide the pudding among 4 cups and press plastic wrap onto the surface to stop a skin forming.
  8. Chill in the fridge until set and cold, about 3 hours, then serve.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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