Chocolate-Espresso Pudding

Yield: Makes 5 servings (serving size: 1/2 cup)
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 2 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 5.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.4g
  • Carbohydrate: 48.5g
  • Fiber: 1.7g
  • Cholesterol: 44mg
  • Iron: 1mg
  • Sodium: 123mg
  • Calcium: 207mg

Ingredients

  • 2 cups fat-free milk
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons cornstarch
  • 1 tablespoon instant espresso
  • 1/8 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 (4-oz.) semisweet chocolate baking bar, chopped
  • 1 teaspoon vanilla extract
  • 1/3 cup thawed reduced-fat frozen whipped topping
  • Garnishes: toasted sliced almonds, chocolate shavings

Preparation

  1. 1. Whisk together milk, sugar, cocoa, cornstarch, instant espresso, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
  2. 2. Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
  3. 3. Spoon 1/2 cup pudding into each of 5 individual serving dishes, and top each with 1 Tbsp. whipped topping. Garnish, if desired.
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