The Chocolate Pudding I Wish My Mother Had Made For Me – a delicious recipe with milk, cocoa powder, sugar, powdered espresso, kosher salt, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan heat 2 cups of milk, cocoa, sugar, salt, and espresso, whisking so that all ingredients are completely blended.
2
Whisk cornstarch into remaining milk until smooth and thoroughly incorporated. Stir this into chocolate mixture. Cook on medium-medium high heat, whisking constantly until the pudding begins to boil and becomes noticeably thicker. Turn heat down to medium-low, Continue whisking until it's so thick that the whisk leaves trails in the pudding (about 5 minutes).
3
Remove from heat and stir in vanilla extract, chopped chocolate and liqueur (if using), stirring until chocolate is completely melted and mixture is very smooth. Divide into individual ramekins and place plastic wrap or a parchment circle over the top, laying it flat against the surface of the pudding so that a skin doesn't form. Refrigerate till cold (if you can wait that long).
504
kcal
Calories
14
g
Fat
92
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups whole milk, divided, 3/4 cups cocoa powder, 1 cup sugar, 1/2 teaspoon powdered espresso, and more.
Yes, The Chocolate Pudding I Wish My Mother Had Made For Me 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.
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