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: 1 cup milk; 5 tablespoons sugar; 2 tablespoons cornstarch; 1 tablespoon unsweetened cocoa; 1 pinch salt; 1 (3 1/2 ounce) Ghirardelli Espresso Escape chocolate bars (dark chocolate with espresso); 1 teaspoon vanilla extract; lightly sweetened whipped cream; espresso beans; cinnamon

Servings: persons

1 cup milk
5 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon unsweetened cocoa
1 pinch salt
1 (3 1/2 ounce) Ghirardelli Espresso Escape chocolate bars (dark chocolate with espresso)
1 teaspoon vanilla extract
lightly sweetened whipped cream
espresso beans
cinnamon

1
Whisk milk, sugar, cornstarch, cocoa and salt in a medium saucepan to blend.
2
Bring to a boil over medium-high heat.
3
Stir often with a whisk, going into corners of saucepan.
4
Boil 1 minute, whisking, until thickened.
5
Remove from heat; stir in chocolate and vanilla until chocolate melts and mixture is blended.
6
Scrape into a bowl.
7
Cover surface directly with plastic wrap.
8
Chill at least 2 hours or until cold.
9
Spoon into small cups or bowls; garnish.

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 10 ingredients. The key ingredients include: 1 cup milk, 5 tablespoons sugar, 2 tablespoons cornstarch, 1 tablespoon unsweetened cocoa, 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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