Mocha Pudding

From Cook's Country | February/March 2011

Why this recipe works:

Cocoa powder provided a healthy dose of chocolate flavor to our Pudding recipe, but we could only add so much before the pudding became too gritty. Milk chocolate chips offered just the right amount of chocolate flavor to complement the cocoa powder, while instant espresso powder imparted deep… read more

Cocoa powder provided a healthy dose of chocolate flavor to our Pudding recipe, but we could only add so much before the pudding became too gritty. Milk chocolate chips offered just the right amount of chocolate flavor to complement the cocoa powder, while instant espresso powder imparted deep coffee flavor to the pudding. A small dose of vanilla extract helped deepen the flavors of the pudding, and a dash of salt brought them forward.

Omitting eggs from our Pudding saved us the laborious step of straining our finished product to remove any stray bits of scrambled egg.

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Serves 4

Hershey’s Milk Chocolate Chips are our favorite brand. Using chips saves you the trouble of chopping, but 6 ounces of bar milk chocolate, chopped, works, too.

Ingredients

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