Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mocha Dark Chocolate Pudding
Getting reviews...
- Level: Easy
- Total: 30 min (plus 4-hour chilling)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 543
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 8 g
- Cholesterol
- 153 mg
- Sodium
- 219 mg
- Level: Easy
- Total: 30 min (plus 4-hour chilling)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 543
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 8 g
- Cholesterol
- 153 mg
- Sodium
- 219 mg
Ingredients
Directions
- Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.
