Mocha Chocolate Pudding Cups with Whipped Cream

• 2 cups whole milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 ounces bittersweet chocolate, chopped
• 2 tablespoons espresso powder
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Steps

1. 1 In a medium saucepan, whisk together milk, cocoa powder, granulated sugar, cornstarch, and salt.
2. 2 Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
3. 3 Remove from heat and stir in chopped chocolate and espresso powder until smooth.
4. 4 Stir in vanilla extract and pour into four serving cups.
5. 5 Cover each cup with plastic wrap pressed onto the surface and refrigerate until chilled, about 2 hours.
6. 6 Before serving, whip the heavy cream and powdered sugar until stiff peaks form.
7. 7 Spoon or pipe whipped cream on top of each pudding cup.
8. 8 Garnish with a sprinkle of cocoa powder if desired.

Equipment

• medium saucepan
• whisk
• serving cups
• hand mixer

Variations

• Add a pinch of chili powder to the pudding for a spicy kick.
• Layer with crumbled chocolate cookies for a twist.

Substitutions

• Use almond milk for a dairy-free option, though texture may vary.
• Substitute instant coffee for espresso powder if needed.

Pairings

• Serve with biscotti or shortbread cookies on the side.

Nutrition

Tips

• For best results, use freshly brewed espresso or strong coffee in place of espresso powder.
• Make sure to press plastic wrap directly onto the pudding to prevent a skin from forming.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Whipped cream can be re-whipped before serving.

Freezing: Does not freeze well due to texture changes in whipped cream.

Serving Suggestions

• Serve with a sprinkle of cinnamon or a drizzle of chocolate sauce.

FAQ