Mochaccino Pudding Recipe

4.5 3 3
Mochaccino Pudding Recipe
Mochaccino Pudding Recipe photo by Taste of Home
Publisher Photo

Mochaccino Pudding Recipe

Read Reviews
4.5 3 3
Publisher Photo
Top this prize-winning pudding with chocolate-covered espresso beans and whipped cream. Pudding never tasted so elegant! —Maria Regakis, Somerville, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 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 large 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 with whipped cream and coffee beans if desired. Yield: 6 servings.
Originally published as Mochaccino Pudding in Healthy Cooking December/January 2011, p31

Nutritional Facts

1/2 cup: 212 calories, 5g fat (2g saturated fat), 112mg cholesterol, 115mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 6g protein.

  • 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 large egg yolks, lightly beaten
  • 1 tablespoon brandy, optional
  • 1 teaspoon vanilla extract
  • Whipped cream and chocolate-covered coffee beans, optional
  1. 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.
  2. 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.
  3. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish with whipped cream and coffee beans if desired. Yield: 6 servings.
Originally published as Mochaccino Pudding in Healthy Cooking December/January 2011, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMochaccino Pudding

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
michelle1001 User ID: 6143216 148908
Reviewed Jan. 16, 2013

"followed the recipe exactly and it came out fantastic."

MY REVIEW
numbersnutz User ID: 6786873 181397
Reviewed Jan. 4, 2013

"This is sooooo good! I would lower slightly the amount of cinnamon as it slightly overwhelmed the coffee or add a little more coffee. I'll try it both ways to see what works best for my taste. This is one I will definitely send on to my daughters as they all love the mocha flavor, too!"

MY REVIEW
grammie67 User ID: 6878851 193628
Reviewed Oct. 25, 2012

"made it for aq dinner party I was having and everyone loved it,"

Loading Image