Chocolate-Espresso Pudding Recipe

Name: Chocolate-Espresso Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups fat-free milk; 2/3 cup sugar; 1/3 cup unsweetened cocoa; 3 tablespoons cornstarch; 1 tablespoon instant espresso; 1/8 teaspoon salt; 1 large egg, lightly beaten; 1/2 (4-oz.) semisweet chocolate baking bar, chopped; 1 teaspoon vanilla extract; 1/3 cup thawed reduced-fat frozen whipped topping; Garnishes: toasted sliced almonds, chocolate shavings

Servings: persons

2 cups fat-free milk
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1 tablespoon instant espresso
1/8 teaspoon salt
1 large egg, lightly beaten
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1 teaspoon vanilla extract
1/3 cup thawed reduced-fat frozen whipped topping
Garnishes: toasted sliced almonds, chocolate shavings

1
Whisk together milk, sugar, cocoa, cornstarch, instant espresso, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
2
Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
3
Spoon 1/2 cup pudding into each of 5 individual serving dishes, and top each with 1 Tbsp. whipped topping. Garnish, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fat-free milk, 2/3 cup sugar, 1/3 cup unsweetened cocoa, 3 tablespoons cornstarch, and more.

Yes, Chocolate-Espresso Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Espresso Pudding

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