Best Chocolate Pudding With Espresso Whipped Cream Recipes

Chocolate Pudding With Espresso Whipped Cream image

Provided by Spongebob Chefpants

Categories Dessert

Time 2h

Yield 6 ramekins pudding, 6 serving(s)

Number Of Ingredients 10

1/4 cup sugar, plus
2 tablespoons more sugar (for the whipped cream)
2 tablespoons cornstarch
1 tablespoon instant espresso powder, plus
1 teaspoon more instant espresso powder (for the whipped cream)
2 cups whole milk
1 cup semi-sweet chocolate chips or 1 cup bittersweet chocolate
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream

Steps:

Whisk 1/4 cup sugar, cornstarch, and 1 TBSP instant espresso powder in a heavy medium saucepan to blend.
Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth.
Divide mixture among 6 ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using an electric mixer; beat the cream, remaining 2 TBSP sugar, and 1 tsp espresso powder in a medium bowl until peaks form.
Top each chocolate pudding with a dollop of espresso cream.

Nutrition Facts : Calories 332.9, Fat 20.3, SaturatedFat 12.3, Cholesterol 40.4, Sodium 44.2, Carbohydrate 37.5, Fiber 1.7, Sugar 32.2, Protein 4.4

Homemade Chocolate Pudding with Espresso Whipped Cream image

Provided by Smells Like Home

Categories Dessert

Time 10m

Number Of Ingredients 10

¼ cup cornstarch
A scant ½ cup or heaping 1/3 cup granulated sugar
⅛ tsp table salt
3 cups whole milk
6 oz semi- or bittersweet chocolate, finely chopped
1 tsp pure vanilla extract
¾ cup very cold whipping/heavy cream
1 tsp espresso powder
1 tsp pure vanilla extract
2 tbsp powdered sugar

Steps:

To make the pudding: Whisk cornstarch, sugar, and salt together in a medium saucepan.
Pour 1 cup milk slowly into the dry ingredients while you quickly whisk everything together to avoid creating any lumps, then gradually whisk in the remaining milk. Heat the milk over medium, stirring occasionally, until the milk begins to simmer and then stir constantly with a rubber spatula. When the milk thickens and just coats the spatula, take the pan off the heat. Quickly stir in the chocolate and mix until melted and thoroughly combined. Stir in the vanilla extract.
At this point, you can push the pudding through a strainer if you wish to remove lumps. Divide the pudding evenly between small bowls or one large bowl for community serving. If you are a stickler about a skin on pudding, press some plastic wrap against the pudding and wrap the bowl(s). I didn't find that this pudding had much of a skin so I didn't miss not wrapping them up first. Chill for at least 2 hours before serving.
To make the espresso whipped cream: Chill a mixing bowl and whisk attachment for 30 minutes. Combine the cream, espresso powder, and vanilla in the cold bowl and beat on low speed for 30 seconds, then gradually increase the speed up to high, continuing to beat for another 30 seconds. Stir in the powdered sugar and then continue to beat the cream on high speed until stiff peaks form, about 30 seconds to 1 minute. Dollop the whipped cream on top of the pudding.