Best Chocolate Mocha Pudding Recipes

MOCHA DARK CHOCOLATE PUDDING

Steps:

• Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
• Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
• Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.

CHOCOLATE MOCHA PUDDING

Steps:

• Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
• Gradually stir in milk.
• Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
• Stir in butter and vanilla.
• Place plastic wrap on surface of pudding.
• Refrigerate at least 2 hours.
• Whisk until smooth.
• Serve in individual bowls or wine glasses.

CHOCOLATE MOCHA PUDDING - LOW CARB

Steps:

• Put all ingredients in a bowl.
• Whip until combined.
• Chill and serve.

STEPHAN PYLES CHOCOLATE PUDDING CAKE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.

CHOCOLATE MOCHA WALNUT PUDDING CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
• For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
• In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
• Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
• For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
• Pour the liquid over the cake batter.
• Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
• Spoon the pudding cake into individual bowls and serve warm.

MOCHA DARK CHOCOLATE PUDDING RECIPE

Steps:

• Whisk the egg yolks and the coffee liqueur together in medium and bowl. Whisk milk sugar, cocoa powder, cornstarch answers salt together in medium sauce pan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thicken, about 8 minutes. Remove from the heat and whisk about 1/2 cup of hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in pan. Cook over medium heat, whisking until thick, about 5 minutes. Remove from heat. Add the chopped chocolate and whisk until smooth, then whisk in butter and 1 tsp vanilla. Divide pudding into 4 ramekins. Place a piece of plastic wrap over on surface of each and refrigerate until set, about 4 hours or overnight. Whisk the heavy cream with confectionery sugar until soft peaks. Add remaining liqueur and vanilla and whisk until combined. Top pudding. Enjoy.