Chocolate Mocha Pudding

"You can add nuts or orange pieces to this. Try it with rum or an orange liquor. Just reduce the amount of milk by the amount of liquid added. Top with whip cream and a cinnamon dusting."
photo by a user photo by a user
Ready In:




  • Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
  • Gradually stir in milk.
  • Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
  • Stir in butter and vanilla.
  • Place plastic wrap on surface of pudding.
  • Refrigerate at least 2 hours.
  • Whisk until smooth.
  • Serve in individual bowls or wine glasses.

Questions & Replies

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  1. Lennie
    Hmmm. I served this delicious dessert (very easy to make, too) to my family tonight, but it wasn't Chocolate Mocha Pudding, more like Chocolate Mocha Soup. Either the recipe's cornstarch amount is wrong, or the chilling time is underestimated; I don't know what else would be the cause. It had chilled for just over 4 hours. We all agreed the taste was terrific, but the consistency left a lot to be desired.
  2. Charishma_Ramchandani
    This wasn't as delicious as I'd expected. It's just about okie. It was ready in the microwave in 4 minutes. In 5-6 minutes, it was horrible, it's better to stop in 4 minutes only. I whisked it once again after removing it from the oven. Then, I added 3 cups of milk and whisked again. Then, I kept it in the refrigerator. I'm not tooo happy with it. Something's missing in it :(
  3. robyn win
    Because microwaves vary so greatly, I am very wary of taking the written cooking time for granted. I made this recipe using a double boiler, simmered the 'custard for 10 minutes when it thickened up perfectly, then chilled it. It's unfair to condemn a recipe when there are so many variances with 'nuke' machines. Thankyou Tebo for an easy to prepare pudding.
  4. PollyB
    This recipe turned out great fo me, the only thing is I left it in the refrigerator overnight. This will be made again, and thank you for such a flavorful recipe. Polly.
  5. Jenny Sanders
    I make chocolate pudding all the time. My recipe uses slightly different flavourings and no butter, but is otherwise almost identical. (Just a little more cocoa.) It's always worked fine for me! I think the problem for both these testers is the cooking time. In the first case, if the pudding was not cooked long enough, it doesn't matter how long you chill it, it won't set. The consistency when it comes out of the microwave should be just a little thinner than you expect it to be when it is cool. On the other hand, once it has thickened, cooking it any longer will do NOTHING for it (as was noted.) Once you are close, put it back in the microwave for just 10-15 seconds at a time.


I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
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