Best Saucy Mocha Pudding Recipes
STOVETOP MOCHA PUDDING
Steps:
- In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse.
- In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.
- Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold.
- Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.
MOCHA SELF-SAUCING PUDDING
The word mocha is used to describe the combination of coffee and chocolate. From Skinny Food, The Australian Women's Weekly.
Provided by mandasaurus
Categories Dessert
Time 1h
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to moderately low.
- Sift flour, 2 tablespoon of the cocoa, sugar and 2 teaspoons of the coffee powder into 1.25 liter (5 cup) oven proof dish.
- Gradually sir in milk and oil.
- Sift brown sugar, remaining cocoa and remaining coffee evenly over flour mixture.
- Gently pour the water over brown sugar mixture.
- Bake pudding, uncovered, in moderately slow oven about 45 minutes.
- Serve dusted with sifted icing sugar.
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