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
1/2 cup heavy cream
1 tablespoon instant espresso powder
6 ounces bittersweet chocolate, coarsely chopped
1/4 cup sugar
1 large egg, at room temperature (see Note)
1 teaspoon pure vanilla extract
Pinch of salt
Lightly sweetened whipped cream, for serving
How to Make It
Combine the cream and espresso powder in a small saucepan and bring to a boil over high heat, stirring.
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.
The puddings can be refrigerated overnight.
The silky texture of this pudding depends on the inclusion of the raw egg.
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