Stovetop Mocha Pudding

Total Time:
59 min
30 min
29 min

6 to 8 servings

  • 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
Watch how to make this recipe.
  • 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.

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