RECIPE

Mocha Fudge Pudding

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.