My F&W
quick save (...)
Mocha Fudge Pudding
© Daniel Proctor

Mocha Fudge Pudding


This extra rich, truffle-like dessert was inspired by a recipe from Ann Hodgman's book, Beat That! (Chapters). It's so good, Jan Newberry makes enough for seconds.

Plus: More Dessert Recipes and Tips

  1. 1/2 cup heavy cream
  2. 1 tablespoon instant espresso powder
  3. 6 ounces bittersweet chocolate, coarsely chopped
  4. 1/4 cup sugar
  5. 1 large egg, at room temperature (see Note)
  6. 1 teaspoon pure vanilla extract
  7. Pinch of salt
  8. Lightly sweetened whipped cream, for serving
  1. Combine the cream and espresso powder in a small saucepan and bring to a boil over high heat, stirring.
  2. Meanwhile, in a food processor, combine the chocolate and sugar and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste. With the machine on, add the hot cream in a steady stream and blend until smooth and silky, about 1 minute. Transfer the mocha pudding to 4 small dessert bowls or large ramekins and chill until set, about 1 hour. Serve with whipped cream.
Make Ahead The puddings can be refrigerated overnight. Notes The silky texture of this pudding depends on the inclusion of the raw egg.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.