Creamy Mocha Pudding

Yield: 4 individual servings
Recipe: 11/200
“Back to Baking”, pp. 316

    For New Year’s Eve I was receiving my best friends for dinner. For this special occasion marking the end of an eventful year, I was looking for a special dessert that would be liked and appreciated by my friends. Since I knew that the dinner itself would be quite filling, I was looking for a light dessert – not too rich nor too heavy. After flipping through the pages a couple of times, I came across a lifesaver recipe that is a traditional dessert loved my most: pudding! This creamy mocha pudding was simple to make, light and very tasty. In addition, it has the benefit of being egg-free, gluten-free and it is low-fat and low in sugar! The coffee taste was a bit too present for a non-coffee drinker like myself, but the pudding was delicious nonetheless (I think the coffee granules that I used also had a strong taste by themselves). I personally doubled the recipe to have larger portions and garnished it with blueberries. This dessert was a nice ending to a wonderful meal amongst friends!


  • 2 cups 1 % milk
  • ¼ cup sugar
  • 2 oz. unsweetened chocolate, chopped
  • 1 tablespoon instant coffee powder
  • ¼ cup brewed coffee, at room temperature
  • 3 ½ tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Cocoa powder, for garnish (optional)


  1. In a small saucepot over medium heat, bring the milk, sugar, chopped chocolate and coffee powder to a simmer, whisking occasionally until the chocolate has melted and the coffee powder has dissolved into the milk.
  2. In a small bowl, whisk together the cool coffee, the cornstarch and vanilla extract.
  3. Gradually whisk the cornstarch mixture into the hot milk. Whisk this over medium heat until it returns to a simmer and thickens, about 4-6 minutes.
  4. Pour the pudding into 4 small serving dishes and place plastic wrap over each dish, making sure that it touches the pudding directly. This is to prevent a skin from forming. Refrigerate the pudding until chilled, at least 3 hours. To serve, remove the plastic wrap and garnish, if desired, with cocoa powder or small fruits.

Notes from Anna:

  • Adding coffee to chocolate is an efficient way to provide a richer taste to the chocolate without using too much sugar or fat.