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Creamy Mocha Pudding

Published September 2011

Why This Recipe Works

Homemade chocolate pudding often suffers from either lackluster chocolate flavor, caused by a dearth of chocolate, or a grainy texture, caused by too much cocoa butter. We found that using a moderate amount of bittersweet chocolate in combination with unsweetened cocoa and espresso powder helped us achieve maximum chocolate flavor. For thickening, cornstarch proved the right choice, and using mostly milk and just half a cup of heavy cream, along with three egg yolks, ensured that our pudding had a silky smooth texture. Salt and vanilla enhanced the chocolate flavor even more.

Ingredients

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2 teaspoons vanilla extract
1 teaspoon espresso powder
½ cup sugar (3 1/2 ounces)
3 tablespoons Dutch-processed cocoa
2 tablespoons cornstarch
1 tablespoon Kahlúa
¼ teaspoon salt
3 large egg yolks
½ cup heavy cream
2 ¼ cups whole milk
¼ cup brewed coffee
5 tablespoons unsalted butter, cut into 8 pieces
4 ounces bittersweet chocolate, chopped fine
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 6)

  • Calories 419
  • Cholesterol 153 mg
  • Fat 28 g
  • Sodium 154 mg
  • Saturated 16 g
  • Carbs 38 g
  • Trans 0 g
  • Dietary Fiber 1 g
  • Monounsaturated 8 g
  • Sugar 32 g
  • Polyunsaturated 1 g
  • Protein 6 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 6

We recommend using one of our favorite dark chocolates-Callebaut Intense Dark Chocolate, L-60-40NV, or Ghirardelli Bittersweet Chocolate Baking Bar. If you like, garnish the pudding with whipped cream and chocolate shavings.

1. Stir together vanilla and espresso powder in bowl; set aside. Whisk sugar, cocoa, cornstarch, Kahlúa, and salt together in large saucepan. Whisk in yolks and cream until fully incorporated, making sure to scrape corners of saucepan. Whisk in milk and coffee until incorporated.

2. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Cook 30 seconds longer, remove from heat, add butter and chocolate, and whisk until melted and fully incorporated. Whisk in vanilla mixture.

3. Pour pudding through fine-mesh strainer into bowl. Press lightly greased parchment paper against surface of pudding, and place in refrigerator to cool, at least 4 hours. Whisk pudding briefly and serve.

Recipe Testing

The Gritty Truth about Cocoa Butter

As we developed our pudding recipe, we found that there was a limit to how much bittersweet chocolate we could add before the texture turned gritty- but that we could continue to add chocolate in the form of cocoa powder without affecting smoothness. Why should this be the case? The culprit in causing grittiness, it turns out, is cocoa butter- and solid chocolate has far more of it than cocoa powder. Chocolate is manufactured so that its fat remains solid at room temperature but literally melts in the mouth. But when melted chocolate is allowed to re-solidify, the crystalline structure of its cocoa butter is reorganized. It becomes more stable and melts at higher-than-body temperature. If present in high enough amounts, this more-stable form of cocoa butter can create the grainy mouthfeel we detected in the pudding.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.