Mochaccino Pudding
Votes: 2
Time: 4 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 543, total fat 29 G., saturated fats 17 G., proteins 8 G., carbohydrates 64 G., fiber 3 G., cholesterol 153 mg, sodium 219 mg, sugar 55 G.
Calories 543, total fat 29 G., saturated fats 17 G., proteins 8 G., carbohydrates 64 G., fiber 3 G., cholesterol 153 mg, sodium 219 mg, sugar 55 G.
If you love mochas for the perfect combination of chocolate, milk, and coffee, then this dessert will delight you. This delicate chocolate pudding with hints of Kahlua coffee liqueur is served with whipped cream and a topping of chocolate-covered coffee beans. The perfect treat for Sunday brunch or a festive dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large egg yolks
- 3 tablespoons coffee liqueur (such as Kahlúa), optional
- 2 cups whole milk
- 0.5 cup granulated sugar
- 3 tablespoons cocoa powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 110 g dark chocolate, chopped
- 1 tbsp unsalted butter
- 1.5 tsp vanilla extract
- 0.5 cup chilled heavy cream
- 1 tbsp powdered sugar
- Chocolate-coated coffee beans, for sprinkling
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Cooking the dish according to the recipe:
- Whisk the egg yolks in a medium bowl with 2 tablespoons of coffee liqueur. In a medium saucepan, combine the milk, granulated sugar, cocoa powder, cornstarch, and salt. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then pour everything back into the remaining milk in the saucepan. Cook over medium heat, stirring, until the pudding thickens, about 5 minutes (the whisk should leave a trail when stirring). Remove from heat. Add the chopped chocolate and stir until smooth, then add the butter and 1 teaspoon of vanilla extract.
- Divide the pudding into 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each serving of pudding and refrigerate until completely set, at least 4 hours or overnight.
- In a medium bowl, beat the heavy cream with the powdered sugar until soft peaks form. Add the remaining 1 tablespoon of coffee liqueur and 1/2 teaspoon of vanilla extract and beat until smooth. Garnish the pudding with whipped cream and chocolate-covered coffee beans.
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