So this happened for a friends birthday. The ask was for something Mocha. I was scouring my recipes for something that I could make without turning on the oven and had initially thought that I would make a Mocha Crepe Cake. It did go through a couple of iterations before I finally settled on a pudding. This is a very rich pudding and as one of my friends said it was more like a Bodino (an Italian dessert) than what you generally think of as an American pudding.
This does require just a little bit of cooking but can be put together without a lot of fuss. You can make endless variations on this – making it a fruit pudding but omitting the cocoa powder and chocolate, but adding a fruit puree and fresh fruit, or making it just with white chocolate. The combinations are endless. You will also realize that you do not have to use the ready boxed pudding mixes and this is really easy to put together.
Time: 20 minutes, Serves: 8 – 10 depending on the size of your glasses
- 1/4 cup + 1 tablespoon cornstarch (spoon this into your measuring cup)
- 1/3 cup granulated sugar
- 3 tablespoons cocoa powder
- pinch of salt
- 3 cups milk
- 4 ounces of bittersweet chocolate, chopped (I used 56% cocoa)
- 1 teaspoon vanilla extract
- 2 sachets instant espresso powder
- 2 tablespoons Kahlua (optional)
- 1 cup heavy whipping cream
- 1.5 tablespoons granulated sugar
- 1 tablespoon Kahlua
- biscuits dipped in a sweet wine to serve
Whisk the cornstarch, sugar, cocoa powder and salt together in a saucepan. Add the milk slowly constantly whisking to incorporate and to avoid lumps. Turn the heat on to a medium low and continue to whisk. The mixture will start to warm and then thicken. Make sure you are whisking it constantly. You will see the mixture thickening, wait a few more seconds for it to thicken a little more (total of 10-13 minutes) and then take it off the heat. Add the chocolate, vanilla extract, espresso powder and Kahlua (optional), gently stir to make sure everything is blended. Put a piece of plastic (saran wrap) on the surface and let it cool. Once it is cool put it into your serving glasses.
Whip the cream until soft peaks form and then add the sugar continuing to whip for another minute or so until the sugar is dissolved. Fold in the Kahlua (optional). Put it in a piping bag and pipe or just put a lovely dollop on top of the pudding.
When ready to serve, dip the biscuits into the wine and stick it into the pudding and serve. Enjoy