Mocha Dark Chocolate Pudding

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  • Level: Easy
  • Total: 30 min (plus 4-hour chilling)
  • Active: 30 min
  • Yield: 4 servings
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2 large egg yolks

3 tablespoons coffee liqueur (such as Kahlúa); optional

2 cups whole milk

1/2 cup granulated sugar

3 tablespoons unsweetened Dutch-process cocoa powder

2 tablespoons cornstarch

1/4 teaspoon salt

4 ounces bittersweet chocolate, chopped

1 tablespoon unsalted butter

1 1/2 teaspoons pure vanilla extract

1/2 cup cold heavy cream

1 tablespoon confectioners' sugar

Chopped chocolate-covered espresso beans, for topping


  1. 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.
  2. 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.
  3. 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.