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Recipe courtesy of Gale Gand

Stovetop Mocha Pudding

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  • Level: Easy
  • Total: 59 min
  • Prep: 30 min
  • Cook: 29 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.