Coffee and Chocolate Pudding

"This is an espress recipe from Coup de Pouce, issue December 2006. This needs to be in the fridge for 4 hours."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Greeny4444 photo by Greeny4444
photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46 photo by wicked cook 46
photo by Annacia photo by Annacia
Ready In:
22mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In a saucepan, mix brown sugar, cornstarch, cocoa powder, coffee and salt. Add slowly soy milk and bring to boil at medium heat.
  • Reduce heat and let simmer for 1 minute or until thicken. Remove saucepan from the heat. Add chocolate and stir until melted. Add vanilla and stir.
  • Spread pudding in 4 individual serving dishes. Cover the surface with plastic wrap and put in the fridge for at least 4 hours.

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Reviews

  1. Yummy, rich, creamy chocolate with a hint of coffee, so good and looked so nice, I topped with recipe#145344 and it set it off great. Hat this to finish off a dinner with friends and everyone gave it 5 stars. So easy for something so good. I'd also grated chocolate to top the cream for looks but forgot to use it - no problem it tasted wonderful as is.
     
  2. Five full stars of yumminess. As I made this for a vegan I left out the real chocolate but the coffee/choc flavour was marvellous regardless.
     
  3. This pudding is awesome. I made it for dessert last night, and it was excellent! It is definitely a company-worthy dessert. I used instant espresso powder in place of the coffee and fat-free milk in place of the soymilk. The espresso flavor was more pronounced than I thought it would be (I'd say it was equal to the chocolate flavor - one didn't outshine the other). If you would just want a subtle flavor, I recommend using half the amount of coffee called for; however, I liked it as-is. :) The directions were easy to follow, and it was so easy to make with stuff I always have, pretty much. This would be great with some Recipe #340006 on it, but is decadent as posted. Thanks for sharing this! Tagged for Everyday is a Holiday.
     
  4. What a wonderful dark rich chocolate taste. Made as written and it was soooo yummy. Thank you so much for the post.
     
  5. This is rich, creamy and totally delightful. I did add just a smidge more coffee . I also subbed 1% milk for the soy and had to use semi sweet chocolate since I am out of the bittersweet. This could easily do 6 servings since it is so rich . I topped it with a chocolate chunk whipped cream and chocolate swirls I made. Going in my Divine recipes of 2009 CB. Made for Everyday is a Hoilday Tag
     
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Tweaks

  1. This pudding is awesome. I made it for dessert last night, and it was excellent! It is definitely a company-worthy dessert. I used instant espresso powder in place of the coffee and fat-free milk in place of the soymilk. The espresso flavor was more pronounced than I thought it would be (I'd say it was equal to the chocolate flavor - one didn't outshine the other). If you would just want a subtle flavor, I recommend using half the amount of coffee called for; however, I liked it as-is. :) The directions were easy to follow, and it was so easy to make with stuff I always have, pretty much. This would be great with some Recipe #340006 on it, but is decadent as posted. Thanks for sharing this! Tagged for Everyday is a Holiday.
     
  2. This was a home-run hit tonight. I made 1 1/2 of the recipe, and left out the coffee from the kids' servings. I ladled out the 4 servings of plain (if you can call this plain) chocolate pudding, then added 2 tsp of instant coffee granules, dissolved into about 2 Tbsp of cold black coffee, into the remaining pudding. I also used 2% milk instead of soymilk. The kids were practically singing for joy, and I think I have found the adults' favorite dessert, too. I might have to find a way to make a coffee-flavored whipped cream to use on top -- perhaps some Kahlua added to the cream before whipping? Look what trouble you have started for me, Boomie! ;-) Thanks! Made for PRMR tag.
     

RECIPE SUBMITTED BY

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