Creamy Mocha Pudding

9 ingredients
4 steps

Ingredients

  • 1/2 cup milk
  • 1 cup heavy cream
  • 2 tablespoons coffee grounds
  • 7 ounces dark chocolate chopped
  • 2 tablespoons cocoa powder sifted
  • 6 egg yolks
  • 1/4 cup granulated sugar
  • chocolate curls to serve
  • brioche toasted, to serve

Directions

  1. 1
    Preheat oven to 325°F. Lightly grease 4 - 8.5 oz ramekins.
  2. 2
    Combine milk, heavy cream and coffee grounds in a small saucepot. Stir over low heat until almost boiling. Strain into a clean pan and discard coffee grounds. Add chocolate and cocoa, stirring until smooth. Whisk egg yolks and sugar together until combined then gradually whisk into chocolate mixture until smooth. Strain into prepared dishes.
  3. 3
    Place ramekins in a baking dish. Fill with enough boiling water to come halfway up sides of ramekins. Cover with foil. Pierce foil with a skewer. Bake for 40-45 mins then remove ramekins from water and let cool to room temperature. Chill for 3 hours, or overnight.
  4. 4
    Serve topped with chocolate curls and toasted brioche on the side.

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