There’s nothing like sipping a freshly brewed cup of coffee alongside a decadent dessert. But why stop there? Why not enjoy your coffee with dessert and as dessert?
We’re pretty much always looking for excuses to consume more coffee goodness, and this Coffee + Chocolate Pudding is perfect for just that. It’s creamy, sweet and full of rich coffee flavor. Best of all? This recipe only takes about 15 minutes of active time and can be made a day in advance.
Go ahead. Have your
cake coffee and eat it, too.
Coffee + Chocolate Pudding
Adapted from Not Without Salt
Yields 2-3 servings
1 ½ cups heavy cream
2/3 cup coffee concentrate* or very strong coffee (we recommend a rich coffee like the Sumatra Aceh)
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup granulated sugar
2-3 tbsp dark chocolate chunks, reserving some for topping (optional)
1. In a small bowl, mix together the cornstarch, salt and sugar. Set aside.
2. In a medium saucepan, combine cream and coffee over medium heat. Bring to a simmer, stirring frequently. (Make sure to pay attention because this can easily boil over!)
3. When the cream and the coffee are simmering, slowly whisk in the cornstarch mixture. Cook until mixture thickens a bit, about 2-3 minutes.
4. Strain the pudding over a fine strainer to ensure a smooth consistency. Stir chocolate chunks into the strained pudding, reserving some chocolate for topping. Note that the chocolate will melt a bit due to the heat of the pudding.
5. Pour pudding into serving dishes and cover the top with plastic wrap. Make sure the plastic wrap sits directly on top of the pudding. (This prevents a film from forming.)
6. Refrigerate until the pudding sets, about 3-4 hours. Top with whipped cream and chocolate chunks. Serve and enjoy!
1 cup coarsely ground coffee
4 cups cold water
1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.
2. Let steep overnight, or for 8-16 hours.
3. After coffee has steeped, use the plunger on the French Press to strain your coffee.
4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. This recipe makes more than you’ll need for the coffee pudding; the leftover concentrate can be refrigerated for up to two weeks.