Photo: Nigel Cox; Styling: Tiziana Agnello
Total Time
32 Mins
4 servings (serving size: about 1/2 cup)

If you've never tried a warm pudding, this is the one to try. The flavors are more up front when the pudding is warm.

How to Make It

Combine sugar and egg in a medium bowl; stir with a whisk. Add milk and next 4 ingredients (through salt); stir to combine. Transfer milk mixture to a medium saucepan; cook over medium heat 14 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in chocolate, butter, and vanilla. Cool 10 minutes before serving.

Ratings & Reviews

whiterosecute's Review

August 07, 2013

smg0rrh's Review

April 23, 2012
I toned down the espresso to one teaspoon, since I was serving it late. Spouse came back for seconds.

jazzwood's Review

April 03, 2012
I do not think I cooked it long enough. I did not want it to burn. It was thick and bubbly when I removed it form the stove, but it did not hold up well. Strong coffee flavor. I will make it again and use instant coffee instead of espresso and will definitely leave it on the stove longer. We enjoyed it cool the next day.