Creamy Chocolate Espresso Pudding

Well, I ‘m finally coming down from the craziness of the holidays. I feel relaxed sitting here thinking, typing and sipping a cup of dark, rich, yummy french roast. Usually, I like to bake on the weekends. Especially on Sundays, since it’s pretty much a free day for me.  But today, I’ve decided, instead of a baking day it’s a pudding day. A chocolate espresso variation to be exact.

This version is based on a recipe from one of my very cool coffee buddies. These little pudding cups are light, creamy and so good. They have just the right amounts of chocolate and coffee to add a hint of sweetness and rich flavor. I made this batch with half and half and a little bit of heavy cream. You can also use evaporated milk which produces a very thick velvety texture as well. For the coffee, I used cold espresso but any instant coffee variation works great. I added hazlenut extract to the whipping cream, but be creative! Do whatever works for you. A little almond or orange extract or even a pinch of cinnamon would be perfect too. 

Last but not least, add a dash of cinnamon or grated chocolate (or both, YUM) before serving and you’re set! A perfect fix to satisfy both a chocolate and coffee lover’s sweet tooth.

Chocolate Espresso Pudding Cups with Hazlenut Whipping Cream

For the pudding:

12 oz 1/2 and 1/2 plus 4 oz heavy cream (or 15 oz evaporated milk) 

2 tbsp plus 1 tsp instant coffee (or 2 tbsp of cooled down strong black coffee)

2 whole eggs 

2 egg yolks

4 tbsp fine bakers sugar

4 tsp gelatine

Separate two eggs yolks and beat the yolks with the two whole eggs.

Place the milk, coffee, sugar, and beaten eggs into a pot and stir with a wire whisk until all the ingredients have thoroughly combined. Put the pot on low heat and stir constantly until mixture is hot.

Once the mixture has thickened and is smooth in texture remove from heat.

Whisk in the gelatine and continue to stir until it is completely dissolved. You can strain the mixture through a fine sieve to ensure any clumps or lumps are removed.

Pour mixture into four cups or dishes and chill until set. 

Hazlenut Whipping Cream

1/2 pint heavy whipping cream

2 tbsp powdered sugar

1/2 tsp hazlenut extract

Whip cream and extract with electric mixer for a few seconds before adding sugar. Add sugar and  whip until peaks form.

Garnish with ground cinnamon or sticks, grated chocolate or whatever else sounds good.

Tagged as: chocolate espresso pudding, hazlenut whipping cream