Stovetop Mocha Pudding

Total Time:
59 min
Prep:
30 min
Cook:
29 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 cup milk, plus 3 cups milk
  • 2 tablespoons ground coffee
  • 1 1/2 cups sugar
  • 3/4 cup cocoa powder (preferably Dutch process)
  • 1/2 cup cornstarch
  • 1/8 teaspoon (heaping) kosher salt
  • 2 cups half-and-half
  • 3 ounces bittersweet chocolate
  • 2 tablespoons vanilla extract
  • Cinnamon toasted soldiers:
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 10 by 2 1/2 by 1/2-inch brioche sticks, crust removed
  • 4 tablespoons butter, melted
  • Whipped cream, for garnish
Directions

In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse.

In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.

Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold.

Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Rocky Road Bread Pudding With Marshmallow Sauce