Chocolate-Espresso Puddings with Espresso Whipped Cream

April 12, 2011

Although I don’t care for plain coffee (I’m primarily a tea drinker), I love the occasional specialty espresso drink such as a latte or cappuccino. I also love coffee flavor combined with chocolate, so when I saw this easy stovetop pudding recipe in my new Bon Appétit Desserts cookbook, I had to try it! Although the pudding has to chill for a minimum of 2 hours before serving, the total prep time was only 5-10 minutes. It is thickened with cornstarch, so this is a great recipe for those intimidated by custard-based puddings in which you have to temper eggs (which always have a risk of curdling). Be sure to use high-quality chocolate chips since they provide the only source of chocolate in the pudding. If you prefer a less intense coffee flavor, you can substitute regular instant coffee granules for the instant espresso. Fast, easy, and delicious!

Chocolate espresso pudding

Makes 6


  • 6  tablespoons sugar, divided
  • 2  tablespoons cornstarch
  • 4  teaspoons instant espresso powder, divided
  • 2  cups whole milk
  • 1  cup bittersweet or semi-sweet chocolate chips
  • 1  tablespoon unsalted butter
  • 1 1/2  teaspoons vanilla extract
  • 1/2  cup chilled heavy whipping cream


  1. Whisk 4 tablespoons sugar, cornstarch, and 3 teaspoons espresso powder in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, 3 to 4 minutes. Remove from heat. Add chocolate chips, butter, and vanilla and whisk until smooth. Divide pudding among 6 small ramekins or goblets. Cover and chill until cold, at least 2 hours and up to 1 day.
  2. Using electric mixer, beat cream, remaining 2 tablespoon sugar, and remaining 1 teaspoon espresso powder in medium bowl until peaks form. Top each pudding with dollop of espresso whipped cream and serve.

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