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Mochaccino Pudding

Mochaccino Pudding
Top this prize-winning pudding with chocolate-covered espresso beans and whipped cream. Pudding never tasted so elegant! —Maria Regakis, Somerville, Massachusetts
6 ServingsPrep: 15 min. Cook: 10 min. + chilling

Ingredients

  • 1 tablespoon boiling water
  • 2 teaspoons instant espresso powder
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 cups 2% milk
  • 3 egg yolks, lightly beaten
  • 1 tablespoon brandy, optional
  • 1 teaspoon vanilla extract
  • Whipped cream and chocolate-covered coffee beans, optional

Directions

  • Combine boiling water and espresso powder; set aside. In a large
  • heavy saucepan, combine the sugar, cocoa, cornstarch, cinnamon and
  • salt. Stir in milk until smooth. Cook and stir over medium-high heat
  • until thickened and bubbly. Reduce heat to low; cook and stir 2
  • minutes longer.
  • Remove from the heat. Stir a small amount of hot mixture into egg
  • yolks; return all to the pan, stirring constantly. Bring to a gentle
  • boil; cook and stir 2 minutes longer. Remove from the heat. Stir in
  • brandy if desired, vanilla and espresso mixture. Cool for 15
  • minutes, stirring occasionally.
  • Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish
© Taste of Home 2013

2 of 2

Mochaccino Pudding (continued)

Directions (continued)

  • with whipped cream and coffee beans if desired. Yield: 6 servings.
Nutrition Facts: 1/2 cup (calculated without optional ingredients) equals 212 calories, 5 g fat (2 g saturated fat), 112 mg cholesterol, 115 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013