248 minutes
A rich and creamy chocolate pudding infused with a hint of espresso for an extra depth of flavor.
teaspoons
Instant Espresso Powder
teaspoons
0 oz
Dutch-Processed Cocoa Powder
tablespoons
tablespoons
teaspoons
each
cups
cups
Unsalted Butter, cut into 8 pieces
tablespoons
Bittersweet Chocolate, chopped fine
0 oz
1. Prepare Vanilla and Espresso Mixture
Combine the vanilla extract and instant espresso powder in a small bowl. This step ensures the espresso flavor is evenly distributed throughout the pudding.
2. Combine Dry Ingredients
Whisk together the sugar, Dutch-processed cocoa powder, cornstarch, and salt in a large saucepan. This blend of dry ingredients forms the base of your pudding.
3. Add Egg Yolks and Heavy Cream
Whisk in the egg yolks and heavy cream into the dry mixture in the saucepan. Make sure to scrape the corners of the pan to fully incorporate the ingredients and avoid any lumps.
4. Add Whole Milk
Gradually whisk in the whole milk until the mixture is smooth and well combined.
5. Cook the Pudding
Place the saucepan over medium heat and cook the mixture, whisking constantly. After 5 to 8 minutes, you should see the pudding begin to thicken and bubble over the entire surface. This is a crucial step, as the heat activates the cornstarch, thickening the pudding to the right consistency. Once bubbling, continue to cook and whisk for an additional 30 seconds to ensure the pudding is fully thickened.
6. Add Butter and Chocolate
Remove the saucepan from the heat and immediately add the unsalted butter and chopped bittersweet chocolate. Whisk until both the butter and chocolate are completely melted and the mixture is smooth.
7. Incorporate Vanilla-Espresso Mixture
Incorporate the vanilla-espresso mixture into the pudding, whisking until evenly blended.
8. Strain and Chill
Pour the pudding through a fine-mesh strainer into a clean bowl to remove any lumps and ensure a silky texture. Cover the surface of the pudding with lightly greased parchment paper to prevent a skin from forming. Place the bowl in the refrigerator and let it cool for at least 4 hours.
Before adding the milk to the chocolate, make a quick caramel in the pot by melting sugar until amber, then slowly whisking in the milk and a pinch of sea salt. This will create a decadent salted caramel chocolate pudding.
Replace the espresso with 2 tablespoons of orange liqueur such as Grand Marnier, and add the zest of one orange to the milk as it heats. The combination of orange and chocolate is classic and delightful.
Stir in a tablespoon or two of a liquor such as Grand Marnier, Amaretto, or bourbon after the pudding has thickened to add a boozy kick.
Increase the amount of espresso in the recipe to intensify the coffee flavor, or add a bit of coffee liqueur to enhance the mocha taste.
Follow the core recipe, but after the pudding has been removed from the heat, fold in 1/2 cup of mini chocolate chips for a crunchy texture contrast and an extra boost of chocolate.
Comments (0)