After trying this Chocolate Pudding Dessert, you will most likely have a new favorite pudding recipe. This smooth and decadent chocolate pudding is made with just a handful of ingredients and topped with a sweetened whipped cream, making it a wonderfully sweet dessert. Instant coffee is added to enhance the chocolate flavor in this decadent pudding. This recipe is definitely a chocolate lover’s comfort food!
Chocolate Pudding Dessert
A classic custard turned into a dessert fancy enough for any occasion.
This rich chocolate pudding is enhanced with coffee and mellowed out with a generous dollop of whipped cream.
Can you think of the most delicious recipe you’ve ever had? Chocolate pumpkin pudding is right up there as one of the most delicious puddings I’ve tasted.
But recently I stumbled across the most delicious chocolate pudding dessert recipe in a Fine Cooking magazine! The recipe is by Faith Durand who is the executive editor of The Kitchn.
It’s the perfect chocolate pudding. It’s dark and rich, without being too sweet, and has an incredibly silky texture. I could eat serving after serving of this pudding.
I’ve taken her recipe and turned into a slightly sweeter version. Don’t get me wrong, her recipe is fabulous as it is, but I can’t leave well enough alone.
In my version, I’ve added instant coffee (I love how it gives the chocolate some depth in flavor), increased the amount of sugar, cream, and cocoa powder, and I topped it with a lightly sweetened whipped cream to balance it all out.
This recipe serves 4 good sized individual servings.
This is a fantastic dessert and would be great just about any time. It’s suitable for all occasions!
Because the chocolate pudding has to set in the refrigerator, this dessert is perfect for making ahead. It will keep for up to 3 days.
This makes life so much easier when planning for a gathering.
For an extra-special touch, sprinkle some chocolate shavings over the whipped topping. That would make this chocolate pudding dessert fancy enough for an anniversary dinner or Valentine’s Day!
Chocolate Pudding Dessert
- In a medium bowl, sift together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream. Try to work out as many clumps as you can. The mixture will the thick. Whisk in the egg yolks until well incorporated. You may find it easier to use a rubber spatula.
- In a medium saucepan, heat the milk, coffee, and sugar over medium heat. Stir with a whisk until the sugar dissolves. Remove from heat when small bubbles begin to form around the edges and mixture is steaming. Whisk about half of the hot milk into the cocoa mixture until it is smooth and free of clumps. Whisk the cocoa mixture back into the pan with the remaining milk.
- Bring the pudding to a boil over medium-high heat, whisking slowly to prevent the bottom from scorching. As the pudding reaches a full boil, it will begin to thicken.
- As soon as large bubbles begin to surface turn the heat down to medium and whisk vigorously for 2 minutes, then remove the pot from the heat. Whisk in the vanilla. Transfer to 4 6-ounce ramekins and press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 1 hour.
Just before serving, top it with homemade whipped cream and chocolate shavings if desired.
The pudding will remain good in the refrigerator for up to 3 days.
Adapted from Faith Durand via Fine Cooking.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.