How to Make Espresso Chocolate Pudding

Espresso chocolate pudding is an elegant dessert.

Dress chocolate pudding up and it passes off as a tasty dessert that you might find at a fancy restaurant. The best part about it is that it's still pudding, quick to make and meant to be made ahead of time. Adding an ingredient like espresso gives your pudding an adult flavor and an extra zest that your guests aren't expecting. Toppings like toasted pine nuts, espresso whipped cream and chocolate shavings are complimentary and add a gourmet touch to your dessert.

Things You'll Need

• 1/4 cup flour
• 1 cup sugar
• 1 tbsp. plus 1 tsp. instant espresso powder
• 3/4 cup unsweetened cocoa powder
• Medium saucepan
• Whisk
• 3.5 cups whole milk
• 10 oz. semi-sweet chocolate
• 6 small ramekins
• Plastic wrap

Instructions

1. Mix the flour, sugar, instant espresso powder and cocoa powder in a medium saucepan. Whisk the milk into the flour mixture a little at a time to keep a smooth consistency.

2. Heat the contents of the saucepan, continuing to whisk the entire time, until it comes to a boil and thickens. Remove the pan from the heat.

3. Add the chocolate chips and stir until melted and combined. Pour the pudding into six small ramekins, filling each ramekin equally.

4. Cover the pudding with plastic wrap once it has cooled, placing the plastic wrap directly on the pudding to avoid it developing a skin on the top. Place the ramekins in the refrigerator for at least two hours, or until completely chilled. Remove the plastic wrap and add any toppings before serving.

Tips & Warnings

• Add cornstarch instead of flour to make a gluten-free version.

• Use soy milk instead of milk to make a dairy-free version.

References

• Food Network; Espresso Chocolate Pudding with Pine Nuts: Sanguinaccio; Mario Batali
• "Bon Appetit"; Chocolate Pudding with Espresso Whipped Cream; November 2008
• "Cooking Light"; Chocolate Espresso Pudding Recipe; January 2000