Rich Chocolate Mocha Pudding

Prep: 5 minutes | Cook: 25 minutes | Chill: 12 hours | Yield: 8 servings


1/4 cup cornstarch

1/2 cup granulated sugar

1/8 teaspoon kosher salt

2 cups heavy cream

1 cup International Delight Mocha Iced Coffee

6-ounces 60% dark chocolate chips

1 teaspoon pure vanilla extract


Combine the cornstarch, sugar and salt in the bowl of a double boiler, and then place the bowl atop simmering water. Add the cream and International Delight Mocha Iced Coffee all at once, whisking everything together. Cook for 20-25 minutes, whisking occasionally, until the mixture begins to thicken just enough to coat the back of a spoon.

Add the chocolate chips and stir until they have completely melted, about 4-5 minutes. Remove the bowl from heat, whisk in the vanilla, and then pour the chocolate mixture through a fine mesh strainer into another bowl - this makes sure your pudding is lump free and smooth as silk!

Pour the pudding mixture into individual serving cups and refrigerate, covered with plastic wrap, until they're set.

Like skin on top of your pudding? Make sure the plastic wrap doesn't touch the pudding while it's cooling.

Prefer no skin on top of your pudding? Gently press the plastic wrap on top of the pudding, then set it in the fridge to cool.


Liza Hawkins | (a)Musing Foodie | July 2012